A bit of information
Callao in Quechua means "brother" and the natives of this place called chalacos that means people of the coast or husk. In colonial times this port remained was closely linked to Lima and was of great importance to communications as well as trade with the rest of the world.
As with ports, the town is made up of people chalaco stout, which has its main source of food in the sea and marine basically practiced a kitchen.
Ingredients 12 mussels, well sealed
2 medium onions, finely chopped Juice
3 to 4 lemons
1 / 2 hot pepper, clean, seeds and veins and washed, finely chopped 1 tablespoon
yellow pepper freshly ground 1 1 / 2 tablespoon finely chopped parsley
3 / 4 cup corn
boiled and shelled 1 / 2 cup tomatoes, peeled, seeded, diced 1 tablespoon oil
Salt Pepper 1 lemon party
4 to serve
Preparation Scrub the mussels, removing the beards and algae. Washed and cleaned with a brush.
Remove any choro that is not tightly closed.
Cook mussels in boiling water and cash them as they slowly withdraw, to avoid overcooking. Eliminate those that do not open . Let cool.
Open the mussels and place half in a serving dish.
Mix in a separate bowl, onion, the hot peppers, tomatoes, parsley, corn kernels, lime juice, hot pepper, oil, salt and pepper. Let stand 5 to 10 minutes.
Place about 1 tablespoon of this mixture over each mussel.
Serve with sliced \u200b\u200blemon in half.
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