Mussels with maize (Choros a la chalaca)

Do not like mussels can substitute with shrimp or white fish. If you manage to get the Peruvian yellow pepper add it. Join this recipe with baked tomatoes stuffed with egg and fresh tomato preserves salty cheese.

Ingredients

• 3 pounds mussels, brushed and no beard
• 1 cup fresh corn kernels or frozen
• 2 large tomatoes (about one pound.), Cored and cut into small dice (3 cups approx.)
• 1 small red onion, cut into small dice (1/2 cup approx.)
• ½ yellow pepper, cored, seeded and cut into small dice (1/2 cup approx.)
• ¼ cup chopped fresh cilantro
• 2 large cloves garlic, minced
• ½ serrano chile, finely chopped
• 2 tablespoons olive oil
• Juice of 1 lemon
• Kosher or sea salt and ground pepper

Preparation

Place the mussels, corn and ½ cup water in a saucepan or deep and wide in a large pot. Cover and boil. Cook until the mussels open, 3 to 5 minutes. Meanwhile, combine tomatoes, red onion, yellow pepper, cilantro, garlic, chile, olive oil and lemon juice in a bowl. Season with salt and pepper to taste. Remove mussels and ears and pour into a large bowl with a wire skimmer or conventional. Stir the tomato mixture to the broth. Heat over low heat, stirring until vegetables are hot. Serve over the mussels and stir gently to mix. Serve warm or at room temperature.

Servings: 8

Cooking time:  10 min

Ready in:  10 min

Country:  Peru

Season / Occasion: All year

Main ingredient:  Fish and Seafood