Peruvian Mussels
When our founder, Bart visited Peru, he was intrigued by the culture, the people, and the Peruvian cuisine. Inspired by Peruvian flavours, he made these mussels topped with a fresh 'salsa criolla.' Perfect as a starter or to share served on a large platter. Take a look at 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 them to cool.
Place a layer of seaweed or coarse sea salt on a dish. Take the cooled mussels out of the pan and discard the top half of each shell. Loosen the meat from the lower half of the shell and serve the mussel, in the shell, on top of 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!
Learn how to cook Peruvian Mussels with Bart van Olphen!
