Peruvian Mussels
When Bart visited Peru, he was inspired by the culture, the people, and the Peruvian cuisine. Inspired by Peruvian flavors, he made these mussels topped with a fresh 'salsa criolla.' Perfect as a starter or to serve on a large platter for sharing. Check out the recipe video below!
Finely chop the shallot, garlic, and parsley. Add some sunflower oil to a pan over medium heat and sauté the shallot, garlic, and parsley.
Add the wine, black pepper, and mussels. Stir well and cover the pan.
Once the mussels have opened, turn off the heat and allow the mussels to cool.
Take a dish and place a layer of seaweed or coarse sea salt in it. Take the cooled mussels out of the pan and discard the parts of the shell where the mussel is not attached. Remove the mussel meat from the other shell and present the mussel in the shell on the seaweed or salt
For the salsa, mix the red onion, tomato, pepper, garlic, and corn in a bowl. Place the salsa in the freezer for 10 minutes to make it crunchier.
Remove the salsa from the freezer and season with salt, pepper, lime juice, and cilantro.
Top each mussel with a spoonful of salsa and serve immediately. Enjoy!