Peruvian Style Mussels Food

PERUVIAN SEAFOOD CHOWDER

Steps:

• Mince the garlic and chile pepper. Sprinkle with salt and mash with the flat side of a chef's knife to make a paste. Heat 3 tablespoons olive oil in a large pot over medium heat. Add the garlic-chile paste and half of the scallions and fry until the paste is golden, 3 to 4 minutes. Add the shrimp shells and corn cobs and cook, stirring, until the shells are red, about 5 minutes. Add the wine and cook until almost evaporated, about 2 minutes. Add 6 cups water and bring to a boil over medium-high heat, then reduce the heat to medium low and simmer 15 minutes. Strain the broth and return to the pot; discard the solids.
• Meanwhile, heat a large skillet over medium heat. Add the remaining 3 tablespoons olive oil, the remaining scallions and the corn kernels; cook until the corn is golden, about 12 minutes. Add 1/2 cup water and stir, scraping the pan with a wooden spoon. Transfer the corn mixture to a blender; add 1 1/2 cups water and 2 teaspoons salt and puree until smooth. Add the pureed mixture to the pot with the broth.
• Add the squash, potato and evaporated milk to the pot. Bring to a boil over medium-high heat, then reduce the heat to medium low and simmer until the vegetables are tender, 12 to 15 minutes.
• Add the mussels to the pot, cover and cook until they begin to open, about 4 minutes. Add the shrimp and flounder and simmer, stirring gently, until just cooked through, 3 to 4 minutes. Gently stir in the egg yolks and cook 1 minute, then remove from the heat, cover and let stand 3 minutes. Season with salt and top with the cilantro.

STEAMED MUSSELS

Steps:

• Heat the oil in a Dutch oven over medium heat. Sweat the shallots until translucent and without any color, 1 to 2 minutes, and then add the garlic and cook 1 minute longer. Pour in the wine and bring to a simmer before adding the mussels. Cover tightly with a lid and steam until the mussels open, 3 to 4 minutes. Remove the mussels from the pot to avoid over-cooking, and discard any that do not open. Serve alongside the cooking liquid.

PERUVIAN STYLE MUSSELS

Steps:

• Rinse mussels thoroughly and scrub under running water.
• Discard any mussels that are not tightly closed.
• Cook mussels in boiling water and remove from pan as soon as they open, to prevent overcooking them.
• Discard mussels that do not open.
• Cool.
• Open mussels with a knife and place half on a serving dish.
• Deseed, devein and chop the hot peppers.
• Combine in a medium size bowl, onion, hot peppers, tomato, parsley, corn, oil, key lime juice, salt and pepper.
• Let mixture stand for 15 minutes.
• Place approximately 1 1/2 tablespoon of this mixture over each mussel.
• Serve with lime wedges.

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.