The Kitchen - Choros a la chalaca

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

Clean the mussels. Washed and cleaned with a brush.

Remove any mussels that have not been closed properly.

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

Let cool.

Open the mussels and put half in a serving bowl.

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

Not to mention 5 up to 10 minutes.

Place about 1 tablespoon of this mixture on each mussel.

Serve with lemon slices in half.

Choros a la chalaca