Pacific mussels 2 ½ doz.

Salt 3 Tbsp.

Water, cold 3 qts.


Lime juice, freshly squeezed, sieved 4 Tbsp.

Extra-virgin olive oil 2 Tbsp.

Ají Amarillo Paste (recipe p.13) 2 Tbsp.

Rocoto Paste (recipe p.13) 2 Tbsp.

Red onion, finely minced, rinsed in cold water 1 cup

Choclo kernels, blanched, cooled in an ice bath, halved 1 cup

Tomato, concasse (optional) ½ cup

Salt to taste

Ground white pepper to taste


Parsley leaves, finely mince 1 Tbsp.

Cilantro Oil (for drizzling) to taste

1. Inspect the mussels to ensure all close properly. Combine the salt and water and soak the mussels for 30 minutes to release any grit or dirt.

2. Prepare a steamer with simmering water and steam the mussels over low heat, just until they open (take care not to overcook the mussels or they will be hard and chewy).

3. Immediately remove the mussels from the steamer basket and arrange them (half shell) on a serving platter. Refrigerate until completely cooled.

4. In a bowl, whisk together the vinaigrette ingredients and season with salt and white pepper to taste. Refrigerate until ready to serve.

5. Place a generous spoonful of the vinaigrette on top of each mussel.

6. Garnish with parsley and decorate the plate with parsley or huacatay oil.

7. Served chilled.