Name: Choros a la Chalaca—Mussels Chalaca-Style
Yield: Serves 4
Cuisine: Peruvian
Ingredients: 1 tablespoon parsley leaves, chopped; Salt and pepper; 4 limes; 1 tablespoon olive oil; ½ cup corn kernels, cooked; 1 tablespoon rocoto, chopped (fresh or jarred); 1 tomato, peeled, seeded, and chopped; ½ cup red onion, finely diced; 1 cup white wine; 12 mussels

Preparation info

Serves
4

Difficulty
Easy

Appears in

Peruvian Kitchen

By Morena Cuadra and Morena Escardó

Published 2014

About

This fresh appetizer is a great option for a hot summer day. Lightly steamed mussels are topped with a spicy salsa made with crisp red onion, boiled corn, tomato, rocoto, and lime juice. Raw bay scallops can be used instead of mussels.

Ingredients

12 mussels
1 cup white wine
½ cup red onion, f

Method

Clean the mussels and remove the beards attached to the shells by pulling them.
Put them in a saucepan with the wine, cover, and bring to a boil for 2 minutes. Check to see if all the mussels are open. If any of them remain closed, discard them. Turn off the heat, take out the mussels, and cool.
In the meantime, combine the red onion, tomato, corn,

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Choros a la Chalaca—Mussels Chalaca-Style

Ingredients

Method

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