Peruvian Mussel Stew
A hearty and flavorful stew originating from Peru, featuring succulent mussels cooked in a zesty broth.
Ingredients
- ●1 pound Mussels
- ●1 medium Red Onion
- ●1/4 cup Fresh Cilantro
- ●2 tablespoons Lime Juice
- ●2 cloves Garlic
- ●1/2 teaspoon Peruvian Aji Amarillo Pepperor substitute with jalapeno
- ●1/2 teaspoon Cumin
- ●1/4 teaspoon Chili Flakes
- ●1/2 cup White Wine
- ●2 cups Fish Stock
- ●to taste Salt
- ●to taste Black Pepper
Instructions
- 1
Rinse the mussels under cold water and remove any broken shells.
- 2
In a large pot, heat a few tablespoons of oil over medium heat.
- 3
Add the diced red onion and cook until translucent, about 5 minutes.
- 4
Add the minced garlic and cook for an additional 1-2 minutes.
- 5
Add the chopped cilantro and cook for 1 minute.
- 6
Add the lime juice, aji amarillo pepper, cumin, and chili flakes. Stir to combine.
- 7
Add the white wine and bring to a simmer.
- 8
Add the fish stock, salt, and black pepper. Stir to combine.
- 9
Bring the stew to a simmer and cook for 5 minutes.
- 10
Add the mussels to the pot and cover with a lid.
- 11
Cook for an additional 5-7 minutes, or until the mussels are cooked through.
- 12
Serve the stew hot, garnished with additional cilantro if desired.
- 13
Discard any unopened mussels before serving.