• Prep Time
    0 Mins
  • Cook Time
    0 Mins
  • Total Time
    0 Mins
  • The base number of servings for this recipe is 8
    OK

    Choritos (Mussels)

    Choritos (Mussels) are popular up and down the coast of Peru. In this dish, plump mussels are bathed in a creamy aji amarillo butter sauce flavored with bacon and white wine - merging a Peruvian delicacy with a European classic.

     

    Chef Ricardo Zarate, a native of Lima, Peru, is the chef of Mo-Chica and Picca Restaurants in Los Angeles, California.


    Ingredients
    For the Aji Amarillo Butter:
    5
    ounces
    aji amarillo
    8
    ounces
    unsalted butter, at room temperature
    *
    extra virgin olive oil, as needed
    For the Mussels:
    2
    tablespoons
    extra virgin olive oil
    24
    black mussels
    1/2
    cup
    white wine
    1/2
    cup
    fresh lime juice
    2
    ounces
    bacon, finely diced and cooked
    8
    ounces
    aji amarillo butter (see above)
    1
    tablespoon
    minced cilantro
    *
    kosher salt, to taste
    Directions
    Make the butter: clean the ají amarillo and remove the seeds. Bring a medium pot of water to a boil, add the peppers and cook for 30 seconds. Drain. Repeat this two more times, changing the water each time.
    In a blender, puree the ají amarillo with just enough oil until it’s smooth. Place the butter in the bowl of a stand mixer with the paddle attachment and whip until soft. Add the ají amarillo puree and continue to mix until thoroughly blended. Chill the butter until firm.
    Make the mussels: rinse the mussels well, removing sand. Heat the oil in a large skillet over medium-high heat and add the mussels. Add the white wine and cover the pan, letting mussels steam for about 1 minute.
    Uncover the skillet and let the wine reduce by two thirds. Then add the lime juice and cooked bacon. Remove half of the mussels shells.
    Add chunks of cold ají amarillo butter. Cook mussels with all the ingredients until butter sauce is creamy and emulsified, about 3 minutes (Do not overcook the mussels).
    Season with cilantro and salt to taste. Serve in a bowl with toasted or grilled bread.

    The base number of servings for this recipe is 8
    OK

    Categories 

    FishSide Dish

    Write a Review