A light, piping-hot Peruvian seafood broth. Mussels enrich an aromatic base of celery, ginger, garlic, and onion with potato and thin noodles, finished with cilantro, green onion, lime, and ají limo for freshness.
Wash the mussels under cold running water, scraping the shells and removing the beards. Discard any with broken shells and any that remain open after a gentle tap; they should go into the pot alive and clean.
Place the water in a large pot with the red onion, celery, garlic, ginger, and half of the
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Add the mussels, cover, and cook at a medium boil for 4 to 5 minutes, checking from minute 4 onward. Remove opened mussels with a skimmer and discard any mussels that remain closed after cooking. Strain the broth through a fine sieve and return it to the clean pot.
Add the diced white potato and salt to the strained broth. Cook for 8 to 10 minutes, until the potato is nearly tender. Add the angel hair noodles and cook for another 3 minutes, until tender but still holding their shape.
Return the mussels to the broth for just 30 seconds to warm through, then turn off the heat. Add the green onion, remaining cilantro, chopped ají limo, and lime juice. Serve immediately, piping hot. The broth should stay clear and light, strongly flavored with mussels and finished with fresh lime and chili, never thick or creamy. 🌊
