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Peruvian Mussel Soup
Weary the inhuman, lethargic, and pluvious San Francisco summer endure megrims with this Peruvian steamed mussels soup - Caldo de Chorros. Act with a smooth vegetable capital, then groom an onion sofrito with ail, flavoring, and spicy aji amarillo. Add a small bit of educator vino, clean the mussels, and top off with herb and a few drops of spread succus. Cater with wampum, yoke with a glasswork of Sauvignon Blanc or Hock, and you'll be tantalizing season windward hind.
INGREDIENTS
- 5 cups vegetable stock
- 1/2 cup diced red onion
- 2 cloves garlic, minced
- 1 teaspoon minced ginger
- 1/2 teaspoon aji amarillo paste
- 24 mussels
- 1/2 cup white wine
- chopped cilantro and quartered limes for garnish
PREPARATION
1. 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
2. Prepare the sofrito by sautéing the onions, garlic, ginger and aji amarillo in another pot with cooking oil over medium heat
3. Transfer 3/4 of the sofrito to the pot with the stock, stir to mix well
4. Pour between 1/2 and 1 cup of vegetable stock into the pot with the remaining sofrito, and bring to a boil
5. Pour the wine, add the mussels, cover with a lid, and let steam until all the mussels open
6. 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.
