Choros a la Chalaca

Name: Choros a la Chalaca
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

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Author : Danielle Bell

mussel peruvian seafood

Ingredients

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2 garlic cloves, 1 smashed, 1 finely grated1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt, divided1 lb. mussels, scrubbed, debearded1 small plum tomato, finely chopped½ habanero chile, finely chopped3 Tbsp. finely chopped red onion1 Tbsp. fresh lime juice2 Tbsp. cilantro leaves, plus sprigs for serving

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Instructions

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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.