When I visited the fantastic country of Peru, I got so inspired by the amazing culture, people and cuisine. I picked up this Peruvian steamed mussels recipe, and made these juicy mussels, topped with a zingy, fresh Peruvian “salsa criolla”. This dish just screams for sharing. Enjoy!
Take one shallot, 2 cloves of garlic and parsley stalks and chop them into small pieces. Put some vegetable oil in a hot pan and add the shallot, garlic and parsley.
Add the white wine, black pepper and the mussels to the pan on medium high heat. Mix everything well together then cover it with a lid.
When every mussel is opened, you can turn off the heat, and let the mussels cool. Take a plate and cover with seaweed or sea salt to stabilize the mussels.
Now take the mussels out of the pan one by one and throw away the pieces of shell that are not attached to the mussel. The other half of shell is used to present your mussel in, make sure the mussels are not stuck to this shell.
Now to make the salsa, chop 2 red onions, 2 deseeded tomatoes, a quarter of rocotto pepper, 1 clove of garlic and a handful of corn and put everything in a bowl. Place the bowl in the freezer for 10 minutes to give it some extra crunch.
Take the salsa out of the freezer and flavor it with salt, pepper, juice of 1 lime and chopped coriander.
Take your plate with mussels and cover them with the salsa. Enjoy!
- 500 g. fresh mussels
- 1 shallot
- 3 garlic cloves
- handful of parsley
- 150 ml. white wine
- 2 red onions
- 2 tomatoes
- 1 rocotto pepper (you can use a red chilli instead)
- corn, a small can, drained
- 1 lime
- handful of coriander
- vegetable oil
- salt and black pepper