Peruvian Mussels

This is my absolute favorite dish when we go to Peru! Of course there are many ways to prepare mussels, but Peruanos have a truly special (and tasty) one: the mussels are cooked a little and then they're served with a mix of lime juice, corn kernels, yellow chili/pepper, rocoto. This recipe is for 3 to 4 people.



  • 12 fresh mussels - make sure they are closed!
  • 2 medium onions, chopped
  • Juice of 3 - 4 limes
  • 1 Tbsp. of yellow chili/pepper paste
  • 1/2 rocoto chili/pepper, cleaned, without seeds and chopped
  • 1 1/2 tsp. of chopped parsley
  • 3/4 cup of corn kernels
  • 1/2 cup of peeled tomatoes without seeds
  • 1 Tbsp. of vegetable oil
  • 1 lime cut in 4 pieces (for serving)
  • Salt
  • Pepper


Clean the mussels. Wash and clean them with a brush. Cook the mussels in boiling water and remove them from the flame while they're getting opened - you don't want them to become overcooked. If some mussel don't open, remove them. Let them cool down. Open the mussels and put them in a dish.

In a bowl, mix the onion, rocoto, tomato, parsley, kernels, lime juice, yellow chili/pepper, oil, salt and pepper. Let it sit for about five minutes. Pour approx one tablespoon from this mixture over each mussel, and serve with a piece of lime.


I guarantee you, this will be the most amazing dish you ever tried - it has everything - sweet, crunchy, savory, salty. Life and cuisine just doesn't get any better!

By Julianna from Princeton, NJ

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July 28, 20080 found this helpful

This sounds fantastic! Can't wait to try it. Thanks for sharing.

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