Cocina Corner

I hope you enjoy...

Ingredients

• fish
• salt
• black pepper
• onion
• olives
• olive oil
• vinegar
• rice
• bacon
• cosinar oil
• beans
• ham cosinar
• sofriito
• achiote seasoning
• achiote cube
• cilantro

Preparation

Rice with bacon bacon salt water cosinar oil chop bacon then throw into the pot of rice and bacon cosinar put the lid on the pot .. when you vote you stitched the bacon fat is it made ​​1 ½ cups olive oil and salt water! pq Poquita salt bacon is salty and oil to taste. when he made ​​the rice boil 1 ½ cups of rice if the rice is medium .... pink beans to the pot hecharle aeite then throw cosinar ham, sofrito, tomato sauce, bouillon cubes and seasoning then that you miss everything cosine beans. cosinar and pickled fish put salt, black pepper, onion, green pepper, olive oil, vingre, olives cilantro. let it marinate from the night before a pan and cast cojes olive oil and throw him all I said above and leave it on medium heat is delicious.

Preparation time:  7 min

Cooking time:  35 min

Ready in:  42 min

Country:  Puerto Rico

Season / Occasion: Spring

Main ingredient:  Fish and Seafood

This recipe replaces the typical red snapper tilapia by taking into account that it is easier to find and cheaper. Pair it also with Tomatoes Stuffed with Chorizo and Potato Souffle Dressed Furskins.

Ingredients

• 1 can (28 oz.) Diced tomatoes
• 2 tbsp. olive oil
• 1/2 cup white onion, finely chopped
• 3 cloves of garlic
• 3 bay leaves
• 3 tbsp. fresh parsley
• 1 Tbsp. fresh oregano
• 1 jalapeno, seeded and finely chopped
• 1/3 cup green olives, chopped
• 2 tbsp. yellow raisins
• 1 Tbsp. capers
• 2 fillets of tilapia
• salt and pepper to taste

Preparation

• Preheat oven to 425 ° F. 
• Heat 2 tbsp. oil in a skillet over medium high heat. Add onion and saute 2 minutes. Add the garlic, cooking 30 seconds, and follow with tomatoes, bay leaves, 2 tbsp. parsley, oregano, olives, raisins, capers and season with salt and pepper. Cook sauce over low heat until thickened, 20-25 minutes. Season fish fillets with salt and pepper. in square baking dish place the remaining sauce in bottom of pan. Put the fillets on top and cover with remaining sauce. Bake 12-15 minutes, until fish is cooked and fillets look opaque.

Servings: 2

Cooking time:  20 min

Ready in:  20 min

Country:  Mexico

Season / Occasion: All year

Main ingredient:  Fish and Seafood

As a starter or main course with fish these potatoes are a perfect combination for a light dinner, casual and different. Try it tonight.

Ingredients

Stew

• 2 ½ lb roasted potatoes (6 medium), peeled and thinly sliced ​​(about 8 cups)
• 2 tablespoons butter
• 1 cup pore (leek) finely sliced
• 2 tablespoons Gold Medal ® all-purpose flour
• 3 cups half and half
• 1 cup shredded Gruyere or Swiss cheese
• 2 tablespoons chopped fresh leaves of dill
• ½ teaspoon salt
• ¼ teaspoon pepper
• 12 ounces smoked salmon (not in brine), sliced ​​or cut into ½-inch pieces

Cover

• 1 cup unseasoned bread crumbs 
• 3 tablespoons butter or margarine, melted

Preparation

1. Fill with water to 2/3 a pot of 4 quarts, bring to boil over high heat. Cook potatoes in water slices from 6 to 9 minutes or until almost soft, drain and put them back to the pan.

2. Preheat oven to 350 ° F. Apply cooking spray a baking pan, 3 qt.

3. In a 12-inch nonstick skillet, melt 2 tablespoons butter over medium heat. Cook the pore in the butter for about 5 minutes or until tender. Add flour and stir. Gradually incorporates half and half milk, mixing well until it boils. Remove from heat. Includes cheese, dill, salt and pepper until cheese melts.

4. Pour sauce over potatoes in the pan. Spend half the potato mixture to the baking pan. Top with half the salmon, and repeat the operation by two layers.

5. Toss bread crumbs with melted butter, spread over potato mixture. Bake uncovered 30 to 40 minutes or until potatoes are tender and topping is golden brown.


Servings: 8

Preparation time:  35 min

Cooking time:  40 min

Ready in:  1 hr 15 min

Country:  International

Season / Occasion: All year

Main ingredient:  Fish and Seafood

A typical dish of the region Totonacapan.

Ingredients

• 2 tomatoes
• A piece of pork per person
• Corn masa
• herbs
• cob
• guajillo chile
• salt and pepper to taste

Preparation


Grind the chilies and blend with water and a few drops of vinegar. Add the pork, the mass, season and place in oven about three hours or until pork is cooked.
can also be made ​​with chicken and takes less time.

Cooking time:  3 hr

Ready in:  3 hr

Country:  Mexico

Season / Occasion: All year

Main Ingredient:  Pork

Typical recipe from the women of the Totonac region in Papantla, Veracruz.

Ingredients

• serrano chiles to taste
• Vedes tomatillos
• half ceboll
• garlic to taste
• Pumpkin seeds or pips
• enough peanuts
• oil
• coriander
• chicken soup

Preparation

• Put to boil the water chies birviendo then boil the green tomatillos a few minutes until they change color. Blend this and add the onion puego on Aug, cilantro. 
• Apart griddle or skillet toast in the seeds and add to the sauce. Back to liquefy. 
• Put this mixture over low heat and slowly add chicken broth until desired consistency. 
• With the sauce the consistency you want to swim the warm tortillas and serve.

Country:  Mexico

Season / Occasion: All year

Main Ingredient:  Poultry

Be sure to try other recipes from the restaurant Mercadito, eg mango guacamole, Traditional Guacamole  Orange Guacamole,  and a sea bass ceviche.


Ingredients

• Mix 2 tablespoons olive oil / canola
• 1 tablespoon garlic, crushed
• 3 tablespoons diced red onion
• 5 oz. marinated shrimp
• 2 tablespoons chipotle puree
• lemon juice to taste
• 2 tablespoons unsalted butter
• salt to taste
• 4 corn tortillas
• 4 tablespoons of avocado
• For the marinade for shrimp:
• 6 oz. parties shrimp
• 2 tablespoons chipotle puree
• 1 1/2 teaspoon minced garlic
• 1 teaspoon canola oil

Preparation

Heat two tablespoons oil in a skillet, saute garlic there until it becomes brown, now add the onion and saute leaves about 30 seconds. Marinate shrimp in a chipotle mixture, oil and garlic. Add shrimp marinated and cook for a minute. Add two teaspoons chipotle puree exta, lemon juice and butter, season with salt and cook for a few minutes. Heat the corn tortillas and fill them with shrimp, place each tortilla with a slice of avocado.

Servings: 4

Cooking time:  7 min

Ready in:  7 min

Country:  Mexico

Season / Occasion: All year

Main ingredient:  Fish and Seafood

Fill your table with this flavor and color typical recipe Morelia.

Ingredients

• 100 grams of red chile guajillo or width
• 2 chicken breasts
• 1 ounce of apple cider vinegar
• Black pepper
• Onion
• Garlic
• 3 tortillas
• 2 lettuce leaves
• Oregano
• 1 potato
• 1 carrot
• 4 ounce olive oil

Preparation


Prepare the marinade with chili, vinegar, pepper, onion and garlic. Dip tortillas with adobo, fried and stuffed with chicken. Serve over lettuce. This recipe is courtesy of chef Jose Omar Soto during the Food Festival Culinary Treasures of Mexico: The state of Michoacan held at the Pirates Bar and Grill at the Mutiny Hotel and other restaurants in Coconut Grove, Florida.

Country:  Mexico

Season / Occasion: All year

Main Ingredient:  Poultry

Remember to remove the white layer of acid that forms when you are cooking the tomatoes. You can serve this sauce over pieces of garlic bread or pasta, preferably penne. And finally be careful when cooking the rapini because if you do too much fire or could lose their wonderful properties against cancer. Accompany this dish with chicken salad.

Ingredients

• 1/2 cup olive oil, divided
• 4 cloves garlic, divided
• 4 cans whole tomatoes (roma type) of 14.5 ounces
• 2 bunches fresh basil, thinly sliced
• 1 bunch fresh parsley, chopped
• Salt, pepper and dried chilli to taste
• 2 shallots, finely chopped
• 1 Spanish onion, chopped
• 1 pound Italian sausage
• ½ cup white wine
• 3 bunches of rapini (broccoli rabe), cooked al dente 2 minutes
• ¼ cup ricotta salata

Preparation

• To prepare the tomato sauce, heat ¼ cup olive oil in a large pot over medium-high heat. 
• Add 2 cloves of garlic and saute 1-2 minutes. 
• Add the tomatoes with the sauce. 
• Season with basil, salt, chile pepper and dry. 
• boil and then lower the heat to low. Bake 20 minutes to leave the acid of the tomatoes. Remove the tomato layer that rises to the surface with a spoon. 
• To follow, peel the sausage to remove the skin. 
• Heat ¼ cup olive oil in a saucepan over medium-high heat. 
• Add 2 cloves of garlic. When they start to brown, add the shallots, onion and sausage. Sauté 4-5 minutes, using a wooden spoon to crumble meat. 
• Add the white wine and using wooden spoon, scraping the pan to incorporate all the flavors in the sauce. 
• Season with parsley, salt, pepper and dried chile. 
• Add tomato sauce and stir well. 
• Serve over toasted bread with garlic and rosemary. Garnish with rapini and fresh parsley.

Preparation time:  10 min

Ready in:  10 min

Country:  Italy

Season / Occasion: All year

Main ingredient:  Red Meat

If you are looking for a way to surprise your family, and watch your economy be sure to try this recipe.

Ingredients

• 2 chicken breast halves, skinned and seeded, sliced ​​in half lengthwise and flattened to ¼ inch thick
• ¼ cup shredded mozzarella Axaca or approx. 1 oz.
• ¼ cup shredded Monterey Jack cheese approx. 1 oz.
• 4 tablespoons olive oil
• ¼ cup chopped onion
• 2 cloves garlic, minced
• 1 jar (1 lb. 10 oz.) Pasta Sauce (pasta sauce) Ragu ® Old World Style ® Traditional
• 2 teaspoons chopped fresh rosemary
• 2 teaspoons chile de arbol crushed

Preparation

Preheat to 350 ° hon. Season chicken with salt and pepper and place over cheese on half of each piece. Fold the short ends in, and roll the chicken breasts squeezing them well. Tie them with string so they do not unroll. In a 12-inch skillet heat two tablespoons of olive oil and brown the chicken. Place in a square pan, 8-inch baking dish and bake for 12 minutes or until cooked through. In addition, heat the remaining olive oil in four-liter saucepan over medium heat and fry the onion and garlic, stirring Occasionally, for three minutes or until soft. Add the pasta sauce. Bring to a boil over high heat. Lower the heat to simmer, add the rosemary and chile and let it heat through the sauce. Serve chicken with sauce and garnish, if desired, with Parmesan cheese.

Servings: 4

Preparation time:  15 min

Cooking time:  22 min

Ready in:  37 min

Country:  Italy

Season / Occasion: All year

Main Ingredient:  Poultry

Chef Ingrid Hoffmann shows you how to make this thick and creamy risotto with typically Mexican ingredients like chorizo. To get the perfect meal can also prepare Tropical Salad Caprese  for dessert and Coconut Panna Cotta.

Ingredients

• 6 cups chicken broth, low sodium and fat, divided
• 2 cups uncooked quinoa
• 2 tablespoons olive oil
• 2 chorizos (sausages spicy Mexican), peeled (5 ½ oz)
• 1 tablespoon minced garlic (about 4 cloves)
• Portobello mushrooms 2 large, cut into slices about ½ inch thick and diced (about 3 cups)
• 12 threads of saffron
• 2 tablespoons tequila
• 2 cups frozen green peas
• 1 cup heavy cream
• ½ cup (2 ounces) freshly grated Parmesan cheese
• Salt and pepper to taste

Preparation

The spicy Mexican chorizo ​​can be found in most grocery stores and ethnic markets. The ancient grain quinoa is in many grocery stores, especially if they have a section for "green" or organic. Health food stores have it. Briefly rinse the quinoa, takes away the saponin, a natural coating that quinoa has a bitter taste can result. sure to use a large 12-inch skillet.

1. Tibiar Put 6 cups of chicken broth in small saucepan over low heat. Keep warm.

2. Put the quinoa in a fine sieve and rinse well under cold water. Put it aside.

3. Heat 2 tablespoons olive oil in large skillet over medium heat. Add a dash of the chorizo ​​and cook for 4 minutes until cooked meat, stirring frequently.

4. Then you add the garlic, mushrooms and saffron. Cook for 4 minutes or until mushrooms are tender and mixture is very fragrant, stirring frequently.

5. Add the tequila and cook for 30 seconds, stirring to loosen any bits stuck gold at the bottom of the pan.

6. Add the quinoa that has been reserved, peas and 4 cups warm chicken broth. Increase heat to medium-high and boil the mixture. Reduce heat and cook over low heat, uncovered for 12 minutes or until almost all liquid has evaporated and absorbed by the quinoa, stirring frequently.

7. Add a dash of the 2 cups of chicken broth, remaining. Simmer for 10 minutes more, stirring frequently, until liquid is almost absorbed and quinoa this tender.

8. Add the 2 cups of heavy cream. Let simmer for 10 minutes, stirring frequently until mixture has thickened.

9. Add a dash of Parmesan cheese ½ cup. Cook 1 minute or until melted and blended.

10. Add salt and pepper to taste

A delicious way to prepare meat to which the seeds will add a layer of delicious flavor and texture.

Ingredients

• 1 Tbsp. peanut oil
• 2 lb. stewing beef, cut into 1 inch
• 2 cups water or beef broth
• 1 whole onion, cut into four
• 1 whole garlic clove
• 1 Tbsp. delicious marinade
• 1/2 cup toasted seeds
• 1/4 cup peanuts
• 2 chipotle peppers, whole
• 1 large tomato, whole
• 1/2 cup sour cream
• 1 cup chopped cilantro
• 2 green onions, chopped for decoration

Preparation

Heat oil in a pressure cooker over medium high heat. Add meat in batches and cook just to seal the outside. Take the first round and put on a plate while still cooking more meat. Return all meat to the pot sealed and add the broth, onion, garlic and delicious marinade. Close the pot and heat until grip pressure. Lower heat to medium and cook 20 minutes. Remove meat from pot and pass the liquid to a blender. Add the seeds, peanuts, tomatoes and blend well. Pass the mixture to the saucepan and cook over medium-low heat 10 minutes, stirring frequently. Turn off the heat and add sour cream. Stir to blend well. Serve sauce over meat and garnish with cilantro and green onions.

Servings: 4

Preparation time:  20 min

Cooking time:  10 min

Ready in:  30 min

Country:  United States

Season / Occasion: All year

Main ingredient:  Red Meat

This pilaf rice and noodles with mushrooms can become the ideal companion of many meats.

Ingredients

• 2 tbsp. butter
• 1/2 cup vermicelli or angel hair thin noodles egg
• 1/2 cup mushrooms, chopped
• 2 cups long grain white rice
• 4 cups chicken broth, low sodium
• 2 cloves of garlic
• salt to taste

Preparation

Heat a medium saucepan over medium high and add the butter to melt. Add the mushrooms and saute 3 minutes. Add the noodles and stir constantly until golden, 2 minutes. Add rice, whole garlic, broth and salt to taste. Bring to a boil, then reduce heat to medium low and simmer until the liquid has almost completely evaporated, about 15 minutes. Cover the pan and reduce heat to lowest possible. Cook until rice is tender, about 25 minutes.

Servings: 8

Preparation time:  5 min

Cooking time:  40 min

Ready in:  45 min

Country:  United States

Season / Occasion: Spring

Main ingredient:  Beans and rice

This delicious trout is the perfect complement in the Peruvian creole sauce made with yellow pepper.

Ingredients

• 1 large red onion, halved and thinly sliced
• Water
• 1/4 cup chopped cilantro
• 1 tomato, chopped
• 2 tsp. white vinegar
• 1/4 cup lime juice
• ¾ tsp. yellow pepper paste
• 1 Tbsp. butter
• 1 tsp. olive oil
• 4 trout fillets (8 oz.) With skin
• salt and pepper to taste

Preparation

In a large bowl, place onion slices, season with salt and cover with cold water. Let stand 10 minutes at room temperature, drain the water and dry onions. Return the onions to the bowl and add the cilantro and tomato. In another bowl, combine the vinegar, lemon juice, hot pepper and mix well. Add this mixture to the onions, season with salt and pepper to taste and let stand 20 minutes at room temperature. Heat oil and butter in a large skillet over medium high heat. Season the trout fillets on both sides with salt and pepper. Put the trout stamp (2 at a time) in the hot pan skin side down. Cooking 4-5 minutes, turn carefully and cook 2 minutes more. Serve fillets skin side down and serve with plenty of onions.

Servings: 4

Preparation time:  30 min

Cooking time:  7 min

Ready in:  37 min

Country:  Peru

Season / Occasion: Spring

Main ingredient:  Fish and Seafood

Recipe of the Women of Smoke, a group that rescues Mexican cooks delicious food traditions of the state of Veracruz. Ideal for lunch or supper, or as a side dish is a delicacy.

Ingredients

• Corn tortillas (one per person)
• Beans
• Cheese to taste
• Lettuce to taste
• Salsa (the one you like)

Preparation

They begin to fry the tortillas in hot oil, as they are gold are set to drain. When lists are muddy beans, they add lettuce, cheese and salsa. If you want them you can put chicken or shredded beef.

Country:  Mexico

Season / Occasion: All year

Main ingredient:  Not specified

Enjoy this recipe and omega 3, one of the properties of salmon that fights aging.
accompanies this recipe Rice with Coca Cola and Mojitos Graviola.

Ingredients

For Barbecue Sauce

• 3 tablespoons vegetable oil
• 2 yellow onions, chopped
• 8 ounces guava paste, cut into chunks
• 3 tablespoons tomato paste
• 2 tablespoons apple cider vinegar
• 2 heads full of star anise
• Allspice ½ tsp pepper
• ¼ teaspoon curry powder
• 3 tablespoons lime juice
• 1 tablespoon dark rum

For Mango Sauce and Vegetables

• ½ cup olive oil, plus extra for greasing baking dish
• 3 cloves garlic, minced
• ¼ cup lime juice (extracted from a 2 limes), plus 2 limes cut into wedges to serve
• 1 teaspoon salt
• 1 teaspoon ground pepper
• 2 mangoes, peeled and diced
• 1 red pepper, seeded, and ribs, and diced
• 1 green pepper, seeded, and ribs and diced
• 1 yellow pepper, seeded, and ribs and diced
• 1 large red onion, thinly sliced
• 1 serrano chile pic

Preparation

To prepare the barbecue sauce, heat oil in large skillet over medium-high heat for 1 minute. Reduce heat to medium, add onion and cook, stirring often, until softened and browned around the edges, 5 to 7 minutes. Add guava paste, tomato paste, vinegar, star anise, pepper, allspice and curry powder. Let simmer, stirring occasionally, until the guava paste has melted, about 15 minutes. Turn off heat and let the sauce cool slightly. Stir in lime juice and rum, mix well, passes a small bowl and set aside, or cover with plastic wrap and refrigerate (can be kept for up to 2 weeks). To prepare the mango sauce and vegetable mixture olive oil, garlic, lime juice, salt and pepper in large bowl. Add the diced mango, peppers, red onion, chile (if using) and cilantro and mix well. Add beans and stir until ingredients are well mixed. Heat the grill to high. Lining a mold or baking sheet with rim with a double layer of aluminum foil and grease with olive oil or cooking spray. Place salmon on baking sheet and fold two inches of the tail inward to fit you in a uniform manner. Pour barbecue sauce over and cook until the sauce caramelizes and burns down the edges and the flesh of the salmon is firm and flakes easily, 8 to 12 minutes remaining oil (salmon will be pink in center) , or 12 to 15 minutes so that it is well cooked. Spread the mango sauce and vegetables on a platter. Carefully lift the grilled salmon and place over vegetables (use two large spatulas to move). Squeeze a few lime wedges over salmon and serve with additional wedges aside.

Servings: 6

Preparation time:  10 min

Cooking time:  15 min

Ready in:  25 min

Country:  International

Season / Occasion: All year

Main ingredient:  Fish and Seafood

The corn cake is one of the most traditional dishes of Chile and contains all the ingredients, like corn, that have long brought out the food in this wonderful country.

Ingredients

• 120 g of chopped steak
• 2 cups corn grain
• 1 leg of chicken
• Black olives
• Raisins
• 1 tablespoon cornstarch
• 1 tablespoon butter
• 1/4 of cooked egg
• 1/4 of onion
• 2 tablespoons sugar
• 1 pinch of oregano
• 1 pinch of cumin
• 1 pinch of paprika
• Salt and pepper to taste

Preparation

Chop the steak and onion finely. Saute the onion, add the beef and season with salt, pepper, oregano, cumin and paprika. Pour into a single pot (preferably clay) and add the cooked chicken, egg, olives and raisins. Grind the corn aside and fry in butter and then thicken with cornstarch fire. Cover with the pan and sprinkle this sugar. Finally flames and serve. This recipe is from Bonifacio Peña, chef of the restaurant "A corner of Chile" in Mexico City (Patrick Sanz 1609, col. Del Valle).

Country:  Chile

Season / Occasion: All year

Main ingredient:  Vegetables

Ingredients

• 1. pound of shrimp
• 1.cucharita sofrito
• 1. Cup salsa criolla
• 1. minced onion
• 1. pepper, chopped
• 2.cucharadita butter
• 1. seasoning and 2 cloves of garlic
• 3. green bananas
• 1. cup of cooking oil
• (Lettuce, tomato and avocado) \ "optional \"

Preparation


cook shrimp with butter and seasoning to taste top with the fried onion, pepper and minced garlic salsa criolla. Cook over medium heat until thickened poco.Retire fire. Take off the banana peel, cut into rounds not too large. Put the pan to heat sprinkle with oil fry the plantains. drain oil, bananas in a pylon take a little butter and minced garlic mash and shape the mofongo. Serve on a plate, top with the shrimp salad accompanied arlo (decorre to taste)

Servings: 2

Preparation time:  45 min

Cooking time:  25 min

Ready in:  1 hr 10 min

Country:  Puerto Rico

Season / Occasion: All year

Main ingredient:  Fish and Seafood

Chef Pepin visited La Rosa Restaurant in Miami to teach you to do this typical Cuban recipe.

Ingredients

• 1 pound skirt (kind of meat in English is called flank steak)
• 1/2 green pepper
• 1 ½ onion
• Salt to taste
• 3 tablespoons garlic
• A little cumin
• 1/2 lemon
• Oil for frying

Preparation

Boil the meat with green pepper, 1 onion and a little salt. When meat is cool shred and put in a pan with some oil, 1/2 sliced ​​onions and garlic. Correct the salt, put the cumin and lemon juice. Serve with rice, green plantain leaf hoppers and red beans.

Country:  Cuba

Season / Occasion: All year

Main ingredient:  Red Meat

Skipped the Tuna is a very easy dish to prepare

Ingredients

• 2 cans of tuna
• 1 large red onion
• 2 small tomatoes
• 1 green pepper
• parsley
• Lemon
• 2 lb. diced potatoes
• salt pepper to taste

Preparation

are fried diced potatoes.
In a pan fry the onion, tomato, pepper and cut into cuadritos.se perjil salt pepper tuna was added and mixed fries and add the lemon juice. Served with white rice and sprinkle with chopped parsley is.

Servings: 6

Preparation time:  10 min

Cooking time:  20 min

Ready in:  30 min

Country:  Peru

Season / Occasion: All year

Main ingredient:  Fish and Seafood

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