- 2 KG MUSSELS
- 1 CLOVE GARLIC, chopped
- HANDFUL OF PARSLEY, chopped
- 1/4 ONION, chopped
- 25 GRAM BUTTER, in small pieces
- 1/2 GLASS WHITE WINE
- ALUMINUM FOIL
Make 20 rectangles of aluminum foil and put a small heap of mussels on each. Distribute
the garlic, butter, parsley, onions and white wine over the mussels
and close the foil. Put the packages on the hot BBQ for 5 minutes.
Dia de las Glorias Navales or Navy Day is celebrated on the 21st of
Peru and Bolivia in 1872.
Click on culinary calendar for
Links between cooking and celebration.
Cook the drumsticks
20 minutes in water with salt and pepper to taste. Put half of the drumsticks
in a large pan, add half of the leek, the mussels, the chorizo, the
bacon, the chilies and the oregano; repeat the process and pour the
chicken stock on top. Bring to the boil and cook 5 minutes or so on
high heat, until all mussels have opened.