Fish & seafood
Choros a la Chalaca (Mussels Callao-Style)
Cold mussels topped with Peruvian-style salsa from the port of Callao.
Gluten-free
Ingredients
- 16 mussels, cooked in the shell
- 2 tomatoes, diced
- 1 red onion, diced
- 1 ear of cooked corn, kernels removed
- 1 ají limo chili, chopped
- Juice of 6 limes
- Chopped cilantro
- Salt and pepper
- Olive oil
Step-by-step
Using a different robot? Switch it here:
- Steam the mussels: put 500 g water in the mixing bowl and the mussels in the Varoma dish 15 min/Varoma/speed 1.
- Remove the opened mussels and let them cool on the half shell.
- In a bowl, mix the tomato, onion, corn, chili, cilantro, lime, salt and pepper.
- Spoon a tablespoon of this salsa criolla onto each mussel.
- Chill for a few minutes and serve cold with a drizzle of olive oil.
Tips
- Discard any mussels that didn't open during cooking.
- Serve very cold to highlight the taste of the sea.
Guide: Thermomix without Cookidoo
Learn how to use your Thermomix without paying subscription
View guide
