Peruvian
Choritos a la Chalaca
Cold half-shell mussels carry a jewel-bright topping of Peruvian choclo, red onion, tomato, ají limo, cilantro, lime, and their own briny liquor.
4 servings · 40 minutes prep · 10 minutes cook
Ingredients
Mussels
- 2 lb live mussels, scrubbed and debearded
- 1/2 cup water
- 1 garlic clove, lightly crushed
Chalaca topping
- 1 cup cooked Peruvian choclo kernels
- 1 medium red onion, diced 1/4 inch
- 2 Roma tomatoes, seeded and diced 1/4 inch
- 1 small ají limo or red serrano chile, seeded and minced
- 1/3 cup chopped cilantro
- 1/3 cup fresh lime juice
- 1 tbsp extra-virgin olive oil
- 1 tsp Diamond Crystal kosher salt
- 1/4 tsp black pepper
Directions
Prepare the chalaca topping
- Rinse red onion in ice water for 2 minutes, then drain and dry exceptionally well. Combine it with peruvian giant corn choclo, roma tomatoes, ají limo, and cilantro.
Steam and shell the mussels
- Inspect mussels and discard cracked specimens or any live mussel that remains open after a firm tap. Place the mussels, water, and garlic cloves in a wide skillet, cover, and steam over high heat.
- Beginning after 3 minutes, transfer each mussel to a tray as soon as it opens; most will take 3-6 minutes. Discard any that remain closed. Strain the pot liquor through a fine-mesh strainer and reserve roughly 1/2 tbsp per serving.
- When cool enough to handle, discard each top shell. Loosen the mussel meat from the bottom shell and return it to that shell. Refrigerate on a tray until cold, no longer than 30 minutes before topping.
Dress and serve
- Toss the topping with lime juice, extra virgin olive oil, kosher salt, black pepper, and half of the reserved mussel liquor. Chill for 10 minutes, then taste and add only enough remaining liquor to reinforce brininess without creating a puddle.
- Drain any pooled liquid from the topping. Spoon a neat mound onto each cold half-shell mussel and arrange on a chilled platter. Serve immediately, or keep refrigerated and serve within 1 hour.
