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April 25, 2024 #Aperitives

Choros Zapato with Green Sauce

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45 Minutes


  • 12 units of natural choros zapato
  • 1 cup white wine
  • 3 lemon units
  • 3 units of medium white onion
  • 3 tablespoons granulated sugar
  • ½ cup finely chopped parsley
  • Salt to taste
  • 3 tablespoons of oil.
  • Step 1 - Wash and clean the mussels. In a pot, add the white wine and chopped onion. Cook over medium heat for 5 minutes or until the mussels open. Set aside.
  • Step 2 - Chop the remaining onions into small cubes, put in a bowl and add the sugar. Squeeze with your hands and wash with plenty of cold water. Put in a colander and drain to remove the water.
  • Step 3 - Put the drained onion, chopped parsley and lemon juice in a bowl. Season with salt and, finally, add the oil. Stir well.
  • Step 4 - When serving, remove the mussels from their shells with the help of a knife so as not to break them and put the green sauce on the back of the shell.
  • Step 5 - Optional: the choro broth can be served separately in small cups with drops of lemon juice.