Dish

Choritos al vapor

Steamed Mussels

Choritos al vapor is a dish made with steamed mussels that are served with a spicy salsa. The mussels are first cleaned and then steamed in a pot with white wine, garlic, and onions. Once the mussels are cooked, they are removed from the pot and served with a spicy salsa made with red onions, cilantro, and aji amarillo peppers. The dish is typically served with boiled potatoes or corn on the cob.

Cuisine of the Americas› South American cuisine› Peruvian cuisine

Seafood› Mollusk Dish› Mussel Dish

Origins and history

Choritos al vapor originated in Peru and is a popular dish in Peruvian cuisine. It is believed to have originated in the coastal regions of Peru where mussels are abundant.

Dietary considerations

This dish is not suitable for those with shellfish allergies or those who do not consume alcohol or spicy foods.

Variations

There are no significant variations of this dish.

Presentation and garnishing

The dish can be presented in a large bowl with the mussels arranged in a circular pattern. The spicy salsa can be drizzled over the top of the mussels and the dish can be garnished with fresh cilantro or lime wedges.

Tips & Tricks

To ensure that the mussels are fresh, they should be purchased from a reputable seafood market. It is important to discard any mussels that do not open during cooking.