Peruvian Style Mussels Recipes
PERUVIAN SEAFOOD CHOWDER
Provided by Food Network Kitchen
Time 1h20m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Mince the garlic and chile pepper. Sprinkle with salt and mash with the flat side of a chef's knife to make a paste. Heat 3 tablespoons olive oil in a large pot over medium heat. Add the garlic-chile paste and half of the scallions and fry until the paste is golden, 3 to 4 minutes. Add the shrimp shells and corn cobs and cook, stirring, until the shells are red, about 5 minutes. Add the wine and cook until almost evaporated, about 2 minutes. Add 6 cups water and bring to a boil over medium-high heat, then reduce the heat to medium low and simmer 15 minutes. Strain the broth and return to the pot; discard the solids.
- Meanwhile, heat a large skillet over medium heat. Add the remaining 3 tablespoons olive oil, the remaining scallions and the corn kernels; cook until the corn is golden, about 12 minutes. Add 1/2 cup water and stir, scraping the pan with a wooden spoon. Transfer the corn mixture to a blender; add 1 1/2 cups water and 2 teaspoons salt and puree until smooth. Add the pureed mixture to the pot with the broth.
- Add the squash, potato and evaporated milk to the pot. Bring to a boil over medium-high heat, then reduce the heat to medium low and simmer until the vegetables are tender, 12 to 15 minutes.
- Add the mussels to the pot, cover and cook until they begin to open, about 4 minutes. Add the shrimp and flounder and simmer, stirring gently, until just cooked through, 3 to 4 minutes. Gently stir in the egg yolks and cook 1 minute, then remove from the heat, cover and let stand 3 minutes. Season with salt and top with the cilantro.
PERUVIAN STYLE MUSSELS
Try something different the next time you have mussels. This is especially attractive if you have some pretty shells to serve the mussel and salad mixture on.
Provided by Sackville
Categories Mussels
Time 25m
Yield 3-4 serving(s)
Number Of Ingredients 11
Steps:
- Rinse mussels thoroughly and scrub under running water.
- Discard any mussels that are not tightly closed.
- Cook mussels in boiling water and remove from pan as soon as they open, to prevent overcooking them.
- Discard mussels that do not open.
- Cool.
- Open mussels with a knife and place half on a serving dish.
- Deseed, devein and chop the hot peppers.
- Combine in a medium size bowl, onion, hot peppers, tomato, parsley, corn, oil, key lime juice, salt and pepper.
- Let mixture stand for 15 minutes.
- Place approximately 1 1/2 tablespoon of this mixture over each mussel.
- Serve with lime wedges.
Nutrition Facts : Calories 205.2, Fat 6.6, SaturatedFat 1, Cholesterol 17.9, Sodium 192.4, Carbohydrate 31.5, Fiber 5.3, Sugar 6.7, Protein 11
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- In a large frying pan, heat the oil and sauté the onion for three minutes. Incorporate the garlic and cook for a few more minutes.
- Then, add the yellow ají paste, tomato, oregano, bay leaf and achiote oil. Cook the mixture for five minutes.
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- 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.
- 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.
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- It is very important to clean the mussels. Fresh mussels will still have closed shells, so look for these. In any case, place the mussels in a bowl full of water, under running water. Brush the surface of each with a wire brush. With the tip of a sharp knife remove the remains of any mollusks or small snails that are attached to the shells. Open the mussels with the tip of the knife and rinse inside.
- Place four cups of water in a medium saucepan with a tablespoon of salt, the celery stalk and the carrot. Let the water boil for about 15 minutes to extract the flavor of the vegetables. If you wish you can add two garlic and onion. This will serve to improve the taste of mussels, although this step is not essential.
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- Parihuela. Parihuela is a soup made with fish and seafood stock. It traditionally includes all the fish, scallops, shrimp and mussels you could want. The red hue is due to the stock’s base of tomatoes, cilantro, garlic and onion, and ají.
- Aguadito de pollo. Green and with a bed of rice at the bottom of the bowl, aguadito de pollo is a classic post-party meal. You will find many wedding or birthday parties in Peru end in the wee hours of the night with guests gulping down the soup.
- Sancochado. Sancochado is a beast of a soup. So much so that its ingredients are typically served separately from the stock. Made with big chunks of cabbage, leek, parsnip, carrots, yucca, sweet potato, potatoes, corn and meat, eating this soup never gets boring.
- Sopa a la minuta. Though this soup is a product of the fusion between Italian and Peruvian cuisine, the version that is known and loved by Peruvians doesn’t look like the soup Italian immigrants brought with them, which was made with tomato and grated cheese.
- Shambar. Shambar is a staple in the northern city of Trujillo. It’s known as the “Monday soup” because it’s mostly or only prepared on Mondays. This powerful soup is made with a mix of wheat, beans, garbanzos, pork skin and ham, and topped off with hierba buena.
- Chupe de Camarones. Chupe de camarones could easily be considered Peru’s most beloved soup worldwide. It originated in Arequipa, where river prawns are abundant and delicious, making them the star of the soup.
- Caldo de Gallina. Caldo de gallina is served all over the country and it’s especially delicious and popular in markets. It’s a simple recipe but what makes this soup special is the thick, flavorful broth.
- Adobo de Cerdo. People who travel to Cusco often know that one of the first things you should do is eat adobo de cerdo, particularly early in the morning.
- Caldo de cabeza. Don’t let the name discourage you from trying it. This soup is popular in markets, especially in the highland of Peru. The original caldo de cabeza is made from the stock of lamb head cooked for two hours before the rice and potatoes are added.
- Sopa de Olluco. Yellow, starchy and with a very particular flavor, olluco (an Andean tuber also called olluquito) is cut into strips and cooked into a soup with either chicken or beef stock.
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