Mussels A La Chalaca

Traditional Peruvian Cooking with Chef Valeria Molinelli

(Serves 4)

Ingredients:

12 fresh mussels, cleaned
1 teaspoon butter
1/4 teaspoon garlic, finely minced
1/2 bunch parsley, washed and dried

1/2 cup red onion, finely chopped
1 teaspoon aji Amarillo paste
2 tablespoons habanero pepper, chopped
1/4 cup tomato, small dice
1 tablespoon parsley, chopped
1 tablespoon cilantro, chopped
1/4 cup corn kernels, cooked
1 tablespoon chives, chopped
1/2 teaspoon fresh ginger, grated
10 limes, juiced
Salt and black pepper, to taste
Method of Preparation:

1. Melt butter in a pan over medium heat   Cook garlic for about a minute and add parsley.  Add the mussels, cover the pan and cook until the shells open.  Remove from pan and let cool.  Carefully scrape mussel off the shell; place back on half shell.  Reserve broth.
2. In a bowl, add the onion, aji Amarillo, habanero, tomato, parsley, cilantro, corn, chives, and ginger; mix well.  Add the lime juice and reserved broth.  Season with salt and pepper.
3. Place each half of shell on plate and top with mix.  Serve immediately.

Cooking with Class airs on NBC10, WJAR-TV, Providence, Rhode Island and is hosted by Chef Frank Terranova, an associate instructor at Johnson & Wales University.