Peruvian Style Mussels
At first glance these eye-catching chile peppers look like red jalapeno. However, they have a different flavor and are less meaty than Jalapeno. Red Fresnos are great roasted and added to salsas. Try grilling them alongside your steaks or in kabobs.
When roasting these they should char, blister, and become soft. Try substituting these in your favorite chile recipes.
Ingredients:
12 fresh mussels
2 medium onions, finely chopped
2 hot peppers (one orange habanero and one red Fresno chile, seeded and chopped fine)
1-1/2 Tbsp. parsley, finely chopped
3/4 cup corn kernels, cooked
1/2 tomato, peeled,seeded and cut in small cubes
1 Tbsp. oil
salt
pepper
1 key lime, cut in wedges to serve
Instructions:
Rinse the mussels thoroughly and scrub under running water. Discard any of the mussels that are not tightly closed.
Cook the mussels in boiling water and remove from pan as soon as they open, to prevent from overcooking them. Discard any mussels that do not open. Let the mussels cool.
Open the mussels with a knife and place each half on a serving dish. Deseed, devein and chop the hot peppers.
Put the onion, hot peppers, tomato, parsley, corn, oil, key lime juice, salt and pepper in a medium size bowl, and let the mixture stand for 15 minutes.
Place approximately 1-1/2 Tbsp. of this mixture over each mussel and serve with lime wedges.