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Choritos with Salsa Criola
from the kitchen of Sharmagne Leland St. John

The Stock:
12 mussels
1 cup fish stock
14 cup Pisco
12 teaspoon butter

The Sauce:
12 cup diced red onion
12 cup diced tomato
12 aji Amarillo pepper
12 cup large purple corn kernels, cooked
1 teaspoon olive oil
2 teasoons vinegar
Juice of 3 limes
14 teaspoon salt
14 teaspoon pepper
4 tablespoons of reserved cooking stock
2 tablespoons chopped curly parsley
2 tablespoons chopped cilantro,
Butter lettuce torn into bite-sized strips

Clean the mussels and discard any that are open.
Dice the onion, tomato and pepper.  Chop the
parsley and cilantro.

Mix the fish stock with Pisco and butter.  Steam
the mussels in a partially covered pot with the
fish stock. Remove from pan and discard any
mussels that aren't open. Reserve the stock from
the steamer.

Make the sauce by mixing all the ingredients in a bowl,
including the reserved cooking stock that was used to
steam the mussels. Toss well to coat with oil and vinegar

Break the mussels in half, and discard the empty half
shells. Arrange the mussels still in the shells on a
serving plate atop the lettuce.

Spoon the sauce onto each half shell and sprinkle with
the chopped parsley and cilantro.


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