Mussels on the Half Shell (Choros a la Chalaca)

• 12 Mussels well closed
• 2 Medium Onions, fine sliced
• Lemon juice 3 or 4 lemons
• 1 spoon of fresh and smashed yellow hot pepper
• ½ Rocoto without seeds and steams removed, very fine chopped
• 1 1/2 spoon of Perejil fine chopped
• ¾ cup boiled shelled corn
• ½ cup of tomato, peeled and shopped in little squares
• 1 spoon of oil
• Salt
• Pepper
• 1 sliced lemon 4 pieces
  
  Clean and wash the Mussels, get rid of the algae.
  Get rid of any mussel which is not complete closed.
  Boil the mussels and remove as they get open, avoid overcook and remove the once does not open.
  Leave to cool down
  Open the mussels and put half of them in a plate
  Mix the rest of ingredients in a bowl add lemon, oil, salt and pepper and leave it for 5 to 10 minutes.
  Put about one spoon of the mix on top of each mussel
  Serve with sliced lemons