Choros A La Chalaca Food
CHORITOS A LA CHALACA... MUSSELS CALLAO-STYLE
Steps:
- 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.
CHOROS A LA CHALACA
I enjoyed this appetizer this year on christmas eve and have been craving it ever since. I add tomatoes into the mix for added color and flavor.
Provided by cervantesbrandi
Categories Mussels
Time 30m
Yield 36 mussels
Number Of Ingredients 7
Steps:
- Place the can of aji amarillos with their juices in a blender and puree for 1 minutes.
- Place the tomatoes, onions, cilantro, and blended aji's in a large bowl.
- Add the msg and the lime juice.
- Place the mussels on a half shell on a serving platter and top each with one tablespoon of the Aji mixture.
- Serve with a nice cold beer and enjoy!
Nutrition Facts : Calories 22.3, Fat 0.4, SaturatedFat 0.1, Cholesterol 4.5, Sodium 47.3, Carbohydrate 2.6, Fiber 0.4, Sugar 0.7, Protein 2.2
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