Choros a la Chalaca

1. 1

   Boil the mussels starting from cold water until they open up, then remove the water and remove 1 shell of each mussel

2. 2

   Cut the yellow peppers in half and clean them, then wash them with salt and water 3 times, put them in a pan with cold water and boil them untill the skin is easily removable and remove it from each half of yellow pepper.

3. 3

   Cut the purple onion in half, cut 1 half in big cubes and put them in a pan with hot olive oil untill the onion start to swet, then add the yellow pepper, cook them for 3-4 minutes and blend all the mixture with a dash of olive oil to make a yellow pepper sauce

4. 4

   Put the peruvian corn with the anis and cloves in a pot with cold water and cook it for 5 minutes then add sugar cook until the corn teeth are soft and reserve

5. 5

   Blend the rocoto until it becomes a sauce

6. 6

   Cut the other onion half, the tomato (peel it first) abd the garlic in brunoise (very little squares) and mix them with the peruvian corn, lemon juice, coriander, salt, a little bit of rocoto sauce and yellow pepper sauce (don't add all the sauce)

7. 7

   Finally with a spoon put some mixture over each mussel and Enjoy!!

8. 8

   !

* Per serving · 4 servings · Values may vary.

No additional tips available.