Choros a la Chalaca

mussel peruvian seafood dinner appetizer

Danielle Bell

Unknown!

Source

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

Method

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.

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.

Remove and discard top shells from mussels. Arrange mussels on a platter; top each with a spoonful of salsa. Scatter cilantro sprigs over.