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There is a lot of ways to prepare the mussels, of course. But in Callao, the main port of Peru, there is a special one: the mussels are cooked a little and then they’re served with a mix of lime juice, corn kernels, yellow chili/pepper, rocoto… It’s almost a tradition to eat the choros a la chalaca in summer, after going to the beach (or in the beach, in some restaurant). But if you come to Peru, you can try it in any cebichería - this is the name of the restaurants which sell cebiche. This recipe is for 3 to 4 people.

Preparation:

• 12 fresh mussels - verify they’re well closed!
• 2 medium onions, chopped
• Juice of 3 - 4 limes
• 1 tablespoon of yellow chili/pepper paste (see the link)
• 1/2 rocoto chili/pepper, cleaned, without seeds and chopped
• 1 1/2 teaspoon of chopped parsley
• 3/4 cup of corn kernels
• 1/2 cup of peeled tomatoes without seeds
• 1 tablespoon of vegetable oil
• 1 lime cut in 4 pieces (for serving)
• Salt
• Pepper

Preparation:

Clean well the mussels. Wash and clean them with a brush. Do not use any mussel well closed.

Cook the mussels in boiling water and remove them from the flame while they’re getting opened -you don’t want they get overcooked. If some mussel don’t get opened, remove them. Let them cool down.

Open the mussels and put them in a dish.

In a bowl, mix the onion, rocoto, tomato, parsley, kernels, lime juice, yellow chili/pepper, oil, salt and pepper. Let it go down for five minutes.

Pour more or less one tablespoon from this mix over each mussel, and serve with a piece of lime.

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Technorati tags: Recipes, Peru, Peruvian Recipes, Recipes with Seafood, Recipes with Mussels, Entrees, Choros a la Chalaca, Callao-style Mussels.
Blogalaxia tags: Recipes, Peru, Peruvian Recipes, Recipes with Seafood, Recipes with Mussels, Entrees, Choros a la Chalaca, Callao-style Mussels.