Choritos a la chalaca... Mussels Callao-style
Recipe type: Hors-d´oeuvre
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
  • 12 mussels
  • 1 cup white wine
  • ½ cup red onion, finely diced
  • 1 tomato, peeled, seeded and chopped
  • ½ cup corn kernels, cooked
  • 1 tablespoon rocoto, chopped (or any other chili pepper)
  • 4 limes
  • 1 tablespoon olive oil
  • Salt and pepper
  • 1 tablespoons parsley leaves, chopped
  1. Clean the mussels and remove the beards attached to the shells.
  2. Put them in a saucepan with the wine, cover and bring to a boil. When you see the steam, check if all the mussels are open. Turn off the heat, take out the mussels and let cool.
  3. Meanwhile combine red onion, tomato, corn, rocoto, lime juice, olive oil, salt, pepper and parsley leaves.
  4. Discard one of the shells of the mussels, cover with a tablespoon of this salsa with some of its juice, and serve immediately at room temperature.
Recipe by PERU DELIGHTS at