Choros a la chalaca

February 9, 2015

Directions

1Clean the mussels. Washed and cleaned with a brush.

2Remove any mussels that have not been closed properly.

3Cooking mussels in boiling water. Put the mussels that do not open out.

4Let cool.

5Open the mussels and put half in a serving bowl.

6Mix in a separate bowl: ui, peppers, tomatoes, parsley, maïskorrels, lime juice,pepper, oil, salt and pepper.

7Not to mention 5 up to 10 minutes.

8Place about 1 tablespoon of this mixture on each mussel.

9Serve with lemon slices in half.

12 mussels, tightly closed

2 medium onions, mince

Juice 3 up to 4 lemons

1 tablespoon freshly ground pepper yellow

½ red pepper, clean, seeds and veins and washed, chopped

1 ½ tablespoon chopped parsley

¾ cup cooked and peeled corn

½ cup tomatoes, Skinned, cored, diced

1 tablespoon oil

Salt

Pepper

1 citroen in 4 sliced for serving

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