Mussel cau cau (Cau cau de choros)

Cau cau de choros is a variation on the typical Peruvian stew cau cau. It's usually made with a combination of mussels, white wine, garlic, onions, aji amarillo, potatoes, mint, salt, and pepper. The mussels are cooked in a mixture of wine and water until they open.

One of the shells from each mussel is removed, and the shells with the meat are returned to the pot. The onions, garlic, and hot peppers are sautéed in a pan and covered with the mussel cooking liquid. Potato cubes are added to the mix and everything is simmered until the potatoes become tender.

The mussels are placed into the pot, the dish is shortly reheated, seasoned with salt and pepper, and mixed with chopped mint. Cau cau de choros is traditionally served with Peruvian-style white rice on the side.