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Choros a la Chalaca: Peruvian-Style Mussels

Prep 20 min
Total 55 min
Ingredients 10
Servings 4

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Ingredients

12: mussels

2: onions, chopped

1/2: rocoto pepper, deveined and chopped

1/2: cup tomato, diced

1 1/2: tablespoon chopped parsley

3/4: cup loose corn kernels

: Juice of 3-4 lemons

1: tablespoon ground ají amarillo (Peruvian pepper)

1: tablespoon oil

: Salt and pepper, to taste

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 145.0

% Daily Value

Total Fat: 5.2g; 8%
Saturated Fat 0.6g 3%
Cholesterol: 13.4mg; 4%
Sodium: 724.9mg; 30%
Total Carbohydrate: 17.7g; 6%
Dietary Fiber 2.9g 12% Sugars 4.6g
Protein: 7.9g

% Daily Value*:

Vitamin C: 46.90%; 47%
Calcium: 4.30%; 4%
Iron: 14.10%; 14%

Exchanges:

*Percent Daily Values are based on a 2,000 calorie diet.

Nutrition information for this recipe is estimated using a leading nutrition calculation application, but is an estimate only. Actual nutrition values will vary based on the exact ingredients or brands you may use.

Expert Tips

Serve with a lemon wedge.

Decorate the serving platter with lettuce and red bell peppers.

Directions

1 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.
2 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.
3 Add 1 tablespoon of the salsa mixture to each mussel. Serve and enjoy!

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!

Rate and Comment

Carla Gutierrez

September 20, 2016