Delicious peruvian soup that you can easily make at home.
The Peruvian mussel soup (Caldo de Chorros). Start with a simple vegetable stock, then prepare an onion sofrito with garlic, ginger, and spicy aji amarillo. Add a little bit of white wine, steam the mussels, and top off with cilantro and a few drops of lime juice.
- 5 Cups vegetable stock
- 1/2 Cup diced red onion
- 2 Cloves garlic
- 1 Teaspoon minced ginger
- 1/2 Teaspoon aji amarillo paste
- 24 Mussels
- 1/2 Cup white wine
- Chopped cilantro and quartered limes for garnish
- In addition to the ingredients above, you’ll need 2 pots, one to warm the stock, and one to steam the mussels.
- Warm the stock in one pot.
- Prepare the sofrito by sautéing the onions, garlic, ginger and aji amarillo in another pot with cooking oil over médium heat.
- Transfer 3/4 of the sofrito to the pot with the stock, stir to mix well.
- Pour between 1/2 and 1 cup of vegetable stock into the pot with the remaining sofrito, and bring to a boli.
- Pour the wine, add the mussels, cover with a lid, and let steam until all the mussels open.
- Serve the mussels into shallow soup bowls, pour 1 cup of stock over each serving, garnish with parsley and a few drops of lime juice.
Recipe | Peruvian Mussel Soup
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