Peruvian Style Mussels Recipes

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.

Steps:

• Put the olive oil in a large pot that can later be covered, and turn the heat to medium. Cook the onion and chorizo, stirring occasionally, until the onion softens, about 5 minutes.
• Put the mussels in the pot; cover and cook, shaking the pot occasionally, until mussels open, about 10 minutes. If they have not generated enough broth for you, add the wine and cook, uncovered, another 5 minutes. Sprinkle with parsley, and serve.