From the Port of Callao: Zesty Mussels with a Garlicky Kick (Choros a la Chalaca)
Details
A blast of fresh, zesty, garlicky salsa atop a tender mussel—what's not to love?This classic Peruvian appetizer, "Choros a la Chalaca," hails from the bustling port city of Callao, just outside of Lima. It's the perfect starter for any garlic aficionado, offering a taste of the sea brilliantly amplified by a zesty, crunchy salsa. The beauty of this dish lies in its simplicity and the vibrant explosion of flavors from just a handful of fresh ingredients. It's a beloved snack often enjoyed with a cold beer, perfectly capturing the lively spirit of the Peruvian coast.
Ingredients
Instructions
Prepare the Mussels
Scrub the mussels under cold running water to remove any grit. Remove the fibrous "beard" from each one. Discard any mussels that are cracked or remain open after being tapped.
Steam the Aromatics and Mussels
In a large pot, combine the white wine (or pisco), the halved yellow onion, and the 4 smashed garlic cloves. Bring to a simmer over medium heat. Add the cleaned mussels, cover the pot, and steam for about 5-7 minutes, or until the mussels have all opened.
Cool the Mussels
Once cooked, remove the pot from the heat. Discard any mussels that did not open. Strain the flavourful cooking liquid and reserve 2-3 tablespoons. Let the mussels cool down enough to handle, then break off and discard the empty half of each shell, leaving the mussel attached to the other half. Arrange them on a serving platter.
Make the "Salsa Chalaca"
In a medium bowl, combine the finely diced red onion, tomato, cooked corn, minced garlic, and chopped rocoto pepper.
Dress the Salsa
Add the lime juice, chopped cilantro, olive oil, and the reserved mussel cooking liquid to the bowl. Stir everything together gently. Season with salt and pepper to your liking. Let the salsa sit for at least 10 minutes for the flavors to meld.
Serve
Top each mussel on its half-shell with a generous spoonful of the zesty salsa chalaca. Serve immediately and enjoy the fresh, garlicky taste of the Peruvian coast!
Recipe tags
Ingredient tags
Recipe reviews
Leave a review
Sign in to share your review.
Reviews
More recipes
From the Dordogne Valley Classic French Garlic Potatoes Pommes de Terre Sarladaises
Transport your kitchen to the Dordogne Valley with this classic French dish. Crispy potatoes, fragrant garlic, and rich duck fat come together in a symphony of savoury perfection.
A Taste of Anatolia: Creamy Turkish Carrot and Garlic Yogurt Dip (Havuç Tarator)
Unlock the vibrant flavours of Anatolia with this ridiculously creamy carrot dip. The secret? A generous kick of garlic that perfectly complements the sweet carrots and tangy yogurt.