- Servings: 3
- Preparation: 1 hour
This lite Peruvian dish comes from the Port of Callao. It is dish that is served cold and is often served as an appetizer. This a perfect dish to enjoy along side a nice cold beer at the end of a long, fun beach day. It is easy to prepare and sure to put a smile on anyone’s face.
- 12 mussels (they should be tightly closed)
- 2 medium size onions (prepare them by chopping finely)
- 3 key limes (squeeze the juice into a glass and set aside for use)
- 1 tablespoon of of aji amarillo fresco blended with 1 tablespoon of fresh yellow aji chili
- ½ red hot pepper. (prepare by rinsing, deseeding, deveining and chopping finely)
- ¾ cups of cooked kernels
- ½ tomato (prepare tomato by peeling, deseeding and cutting into small cubes)
- 1 tablespoon of oil
- Thoroughly rinse all the mussels. Get rid of any mussels that do not appear to be tightly closed.
- Cook the mussels in boiling water. As soon as the open remove from water
- Carefully open all the mussels with a knife and place them on a serving dish.
- In a bowl, you will want to combine the onion, red hot pepper, tomato, parsley, corn, aji, key lime juices, salt and pepper. Careful stir and let the contents sit for 15 minutes.
- Once done sitting, you will want to fill each mussel with a hearty tablespoon of the mixture.
- To garnish the plate a bit you may want to use some lime wedges.