Chalaca Mussels with a Peruvian Twist

Ingredients

• 2 pounds (900g) fresh mussels, cleaned and debearded 2 pounds (900g) fresh mussels, cleaned and debearded
• 1 cup (150g) diced tomatoes 1 cup (150g) diced tomatoes
• 1/2 cup (75g) diced red onion 1/2 cup (75g) diced red onion
• 1/2 cup (75g) cooked corn kernels 1/2 cup (75g) cooked corn kernels
• 1/4 cup (60ml) lime juice 1/4 cup (60ml) lime juice
• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• 1 tablespoon (15ml) aji amarillo paste (optional, for extra spice) 1 tablespoon (15ml) aji amarillo paste (optional, for extra spice)
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro leaves for garnish Fresh cilantro leaves for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 15g, 3g
• Protein: 25g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   In a large pot, bring water to a boil and add the mussels. Cook for about 5 minutes or until the shells open. Discard any mussels that do not open.
2. 2.
   Remove the mussels from the pot and let them cool. Once cooled, remove the mussels from their shells and set aside.
3. 3.
   In a bowl, combine the diced tomatoes, red onion, corn kernels, lime juice, olive oil, aji amarillo paste (if using), salt, and pepper. Mix well to combine.
4. 4.
   Add the cooked mussels to the salsa mixture and gently toss to coat the mussels with the salsa.
5. 5.
   Refrigerate the Chalaca Mussels for at least 30 minutes to allow the flavors to meld together.
6. 6.
   Serve the chilled Chalaca Mussels in a bowl or on a platter, garnished with fresh cilantro leaves.

Treat your ingredients with care...

• Mussels — Make sure to thoroughly clean and debeard the mussels before cooking to remove any sand or debris.
• Aji Amarillo Paste — If you prefer a milder version, reduce the amount of aji amarillo paste or omit it altogether.

Tips & Tricks

• For an extra burst of freshness, squeeze additional lime juice over the Chalaca Mussels before serving.
• Serve with crusty bread or toasted corn kernels for added texture.
• If fresh mussels are not available, you can use frozen mussels, but make sure to thaw them before cooking.

Serving advice

Serve the Chalaca Mussels as an appetizer or light meal. Provide small forks or toothpicks for easy eating.

Presentation advice

Arrange the Chalaca Mussels on a platter, garnished with fresh cilantro leaves, and serve with a wedge of lime for an attractive presentation.