Leigh Beisch
Total Time
30 Mins
Yield
Makes 4 servings

This is a specialty of Callao, the chief seaport of Peru. Prep and Cook Time: 30 minutes.

How to Make It

Step 1

In a medium bowl, combine corn, onion, tomato, cilantro, lime juice, vegetable oil, and salsa rocoto. Season with salt and pepper to taste.

Step 2

In a large pot with a tight-fitting lid over high heat, bring white wine to a boil. Add mussels, then cover and cook until mussels are open, about 3 minutes. Drain. Discard any closed mussels.

Step 3

Shuck mussels, leaving them on the half-shell. Top each mussel with a spoonful of corn salsa. Arrange on a serving platter or individual plates (6 or 7 mussels per person). Garnish with lime wedges and cilantro leaves.

Step 4

Peruvian Pantry: Salsa Rocoto. Aji rocoto is a chile somewhat like a red jalapeño. Salsa rocoto is a puréed sauce made with this chile and is available at many Latin markets. Asian Sriracha hot sauce makes an excellent substitute.

Step 5

Note: Nutritional analysis is per 6-mussel serving.

Andina, Portland, OR

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