Usually they are served with cold beer before lunch, as a tasty treat to open the appetite.
That’s all! Easy and simple.
- 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
- Clean the mussels and remove the beards attached to the shells.
- 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.
- Meanwhile combine red onion, tomato, corn, rocoto, lime juice, olive oil, salt, pepper and parsley leaves.
- 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.
Peru Delights
Que fotazas!!! y que hambre me has dado! Definitivamente la guardo para hacerla pronto!
I adore seafood. Your photos are amazing, I can’t wait to tray this recipe ASAP.
You gals are rocking the recipes!!! I have you on my ggole reader and am loving every recipe!! my mom would love these mussels, pinned also, thanks!!
no como mariscos but this sure looks fresh and light to be enjoyed any time of the day! Mira que you make Peruvian food look so inviting!
I could never get into mussles. Then again I am not a huge fan of seafood. Sorry!
Holy moly! All that is missing is a beach, a lounge chair, and a Pisco Sour! Ay caray! This recipe looks amazing! Oh, and a pool boy — can’t forget him 😉
If you visit us in Peru during the summer, we can make that happen Yvette 😉