Peruvian Steamed Mussels (a la Chalaca)

By garciamoss

Ingredients

• INGREDIENTS FOR THE STOCK:
• 12 mussels
• 1 cup fish stock
• 1/4 cup Pisco
• 1/2 teaspoon butter
• INGREDIENTS FOR THE SAUCE:
• 1/2 red onion, about 1/2 cup diced
• tomato, about 1/2 cup diced
• 1/2 teaspoon aji amarillo
• 1 teaspoon olive oil
• juice of 2 limes
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 4 tablespoons of reserved cooking stock
• INGREDIENTS FOR THE GARNISH:
• fresh parsley, about 1 tablespoon chopped
• fresh cilantro, about 1 tablespoon chopped

Details

Adapted from piscotrail.com

Preparation

Step 1

Clean the mussels and discard any that are open.
Dice the onion and tomato, chop the parsley and cilantro, and prepare the fish stock with Pisco and butter.
Steam the mussels in a pan with the fish stock, partially covered. Remove from pan when done, discard any mussels that didn’t open, and reserve the cooking stock.
Prepare the sauce by mixing all the ingredients in a bowl, including the reserved cooking stock that was used to steam the mussels.
Break the mussels in half, and discard the empty shells. Arrange the mussels on the half shells on a serving plate.
Spoon some sauce on each half shell and garnish with chopped parsley and cilantro.