Choros a la Chalaca

• 8 Mussels
• 1 Purple Onion
• 1 Tomatoe
• 80 grams Peruvian corn
• 1 Garlic Tooth
• 50 ml Lemon Juice
• 4 Spicy Yellow Pepper
• 1 Rocoto Pepper
• 1 tbsp Chopped Coriander
• 1/2 tsp Salt
• 1 dash Olive Oil
• 1 tsp Anis
• 1 tsp Cloves
• 2/3 cup Sugar

1. Boil the mussels starting from cold water until they open up, then remove the water and remove 1 shell of each mussel
2. Cut the yellow peppers in half and clean them, then wash them with salt and water 3 times, put them in a pan with cold water and boil them untill the skin is easily removable and remove it from each half of yellow pepper.
3. Cut the purple onion in half, cut 1 half in big cubes and put them in a pan with hot olive oil untill the onion start to swet, then add the yellow pepper, cook them for 3-4 minutes and blend all the mixture with a dash of olive oil to make a yellow pepper sauce
4. Put the peruvian corn with the anis and cloves in a pot with cold water and cook it for 5 minutes then add sugar cook until the corn teeth are soft and reserve
5. Blend the rocoto until it becomes a sauce
6. Cut the other onion half, the tomato (peel it first) abd the garlic in brunoise (very little squares) and mix them with the peruvian corn, lemon juice, coriander, salt, a little bit of rocoto sauce and yellow pepper sauce (don't add all the sauce)
7. Finally with a spoon put some mixture over each mussel and Enjoy!!
8. !

mussels, purple onion, corn, garlic, lemon juice, yellow pepper, pepper, coriander, salt, olive oil, sugar

Taken from cookpad.com/us/recipes/349635-choros-a-la-chalaca (may not work)