Choros a la Chalaca: Peruvian-Style Mussels
rocoto pepper, deveined and chopped
tablespoon chopped parsley
cup loose corn kernels
tablespoon ground ají amarillo (Peruvian pepper)
Salt and pepper, to taste
Wash mussels with a brush. Bring them to a boil in a pot of water. Remove them from the pot as soon as they start to open so they don’t over cook. Discard unopened ones. Let cool opened mussels and place half of them on a serving platter.
In a bowl, combine onion, rocoto pepper, tomato, parsley, corn kernels, lemon juice, ají amarillo, oil, salt and pepper. Let rest for 5-10 minutes.
Add 1 tablespoon of the salsa mixture to each mussel. Serve and enjoy!
- Serve with a lemon wedge.
- Decorate the serving platter with lettuce and red bell peppers.
More About This Recipe
- This is a famous Peruvian dish and very typical of the coastal town of Callao. Its elaboration is very simple, but the result is truly delicious. I hope you enjoy it!