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Peruvian Mussles, and a Soup to Wake The Dead.

March 9th, 2009


Mussels on the half shell and Parihuela (spicy fish soup)
Lima and Chicama, Peru
Mission: Mission hereSargent hits Peru for the longest left in the world, raw mussels on the half shell and a fish soup that is so spicy is raises the dead.

Sargent charges down to Lima, Peru on the advice of a friend who scored amazing waves and incredible shellfish. Ben hooks up with Dicky Perez, a retired pro surfer whose wife Ben has met in the airport.
At 6 AM Dicky takes Ben out to hit an incredible horseshoe break up the coast. The waves are firing and after one too many wipe outs, he takes Ben to gather huge sea mussels from the rocks. They pop them open and eat them raw on the half shell with lime, onions, jalepeno peppers, Salsa Fresca, and purple corn. Amazing.

RECIPE: Sea Mussels
Squeeze of lime
red onion
half of a jalepeno pepper
Salsa Fresca
Peruvian purple corn
chop up ingredients and place
over top of one giant sea mussel.
Add one squeeze of lime and
down the hatch!

Dicky takes Ben down the coast to Chicama to surf the longest left in the world and learn how to make Parihuela, also known as Levanto Muertos – a brothy, fish soup that wakes the dead. Dicky’s friends fish from Cabalitos, little straw boats shaped like horses and haul in the (names of fish) used in Levanto Muertos. Ben surfs these endless left-breaking waves until he can barely stand and then, back on land, the extra spicy Levanto Muertos nearly blows the back of his head off.

RECIPE: Parihuela
1/2 cup vegetable oil
4 garlic cloves, crushed
2 medium red onions,
3 plum tomatoes - peeled, seeded and chopped
2 tablespoons soy sauce
2 tablespoons paprika
1 tablespoon ají panca / sundried red aji (chili) paste
3 ají mirasol / sundried yellow aji (chili)
1 teaspoon fresh oregano
1 bay leaf
1 cup white wine
8 small tail loins of monk fish
3 lbs fish head, trimmings and bones (
16 mussels
10 small crayfish
10 medium shrimps
10 small squids, cut in rings
8 clams, cleaned
8 sea scallops
2 tablespoons cilantro, chopped
2 tablespoons minced parsley
2 green onions, chopped for garnish

Place fish head and bones in a large size pan with 10 cups of salted water and boil for
half hour. Add cleaned mussels and boil for 10 minutes. Strain and reserve stock.

Sauté in oil, garlic and onions until soft and clear, but not golden.

Add tomato, paprika, sundried red aji paste, wholesundried yellow aji, salt, pepper bay
leaf and oregano. Cook for 3 to 4 minutes.

Add wine and continue cooking at low heat for 5 minutes. Add fish stock, soy sauce,
cilantro and parsley.

Just before serving place seafood and cooked mussels and bring to a boil for 3 or 4 minutes.

Serve immediately with few key lime drops and green onion.
8 servings

One Response to “Peruvian Mussles, and a Soup to Wake The Dead.”

  1. AndrewBoldman Says:

    Great post! Just wanted to let you know you have a new subscriber- me!

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