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Choros a la Chalaca: Peruvian-Style Mussels

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  • Prep 20 min
  • Total 55 min
  • Servings 4
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by: Carla Gutierrez
Updated Jul 17, 2017
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  • 12 mussels
  • 2 onions, chopped
  • 1/2 rocoto pepper, deveined and chopped
  • 1/2 cup tomato, diced
  • 1 1/2 tablespoon chopped parsley
  • 3/4 cup loose corn kernels
  • Juice of 3-4 lemons
  • 1 tablespoon ground ají amarillo (Peruvian pepper)
  • 1 tablespoon oil
  • Salt and pepper, to taste


  • 1
    Wash mussels with a brush. Bring them to a boil in a pot of water. Remove them from the pot as soon as they start to open so they don’t over cook. Discard unopened ones. Let cool opened mussels and place half of them on a serving platter.
  • 2
    In a bowl, combine onion, rocoto pepper, tomato, parsley, corn kernels, lemon juice, ají amarillo, oil, salt and pepper. Let rest for 5-10 minutes.
  • 3
    Add 1 tablespoon of the salsa mixture to each mussel. Serve and enjoy!

Expert Tips

  • tip 1
    Serve with a lemon wedge.
  • tip 2
    Decorate the serving platter with lettuce and red bell peppers.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • This is a famous Peruvian dish and very typical of the coastal town of Callao. Its elaboration is very simple, but the result is truly delicious. I hope you enjoy it!
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