Choros a la Chalaca
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- May 21, 2021
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This take on the classic Peruvian seafood dish of steamed mussels is always a hit at Danielle Bell and Pablo Osorio’s de Porres Dinner Series events. The bright, fresh topping is a kind of salsa criolla, a Peruvian red onion relish with chile and lime. Arrange the mussels on a platter cup side up for a cocktail snack that’s easy to grab one-handed. At their parties Danielle and Pablo sometimes nestle the mussels into coarse salt, like they’re sitting in sand, to keep the cups upright.
Ingredients
2
garlic cloves, 1 smashed, 1 finely grated
1½
tsp. Diamond Crystal or ¾ tsp. Morton kosher salt, divided
1
lb. mussels, scrubbed, debearded
1
small plum tomato, finely chopped
½
habanero chile, finely chopped
3
Tbsp. finely chopped red onion
1
Tbsp. fresh lime juice
2
Tbsp. cilantro leaves, plus sprigs for serving
Preparation
-
Step 1
Bring smashed garlic, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and 3 cups water to a simmer in a medium saucepan over medium heat. Add mussels and cook, uncovered, until opened, about 3 minutes. As mussels open, use tongs to transfer them to a medium bowl; discard any mussels that remain closed after 5 minutes or so. Chill mussels 15 minutes.
Step 2
Meanwhile, stir grated garlic, tomato, chile, onion, lime juice, 2 Tbsp. cilantro, and remaining ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a small bowl.
Step 3
Remove and discard top shells from mussels. Arrange mussels on a platter; top each with a spoonful of salsa. Scatter cilantro sprigs over.
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