Peruvian Mussels (choritos A La Chalaca)
Peruvian Mussels, also known as Choritos a la Chalaca, are a popular and flavorful dish in Inca Cuisine. This recipe combines fresh mussels with a zesty and colorful salsa, creating a delicious appetizer or light meal.
Ingredients
- 2 lbs fresh mussels, cleaned and debearded
- 1 red onion, finely chopped
- 2 tomatoes, diced
- 1/2 cup fresh corn kernels
- 1/4 cup fresh cilantro, chopped
- 1/4 cup lime juice
- 1/4 cup olive oil
- Salt and pepper to taste
Instructions
- In a large pot, bring 1 cup of water to a boil. Add the mussels, cover, and steam for 5-7 minutes or until the mussels have opened. Discard any unopened mussels.
- While the mussels are cooking, prepare the salsa. In a bowl, combine the red onion, tomatoes, corn, cilantro, lime juice, and olive oil. Season with salt and pepper to taste.
- Once the mussels are cooked, remove them from the pot and let them cool slightly. Remove the empty half of the shell from each mussel, leaving the mussel attached to the remaining half.
- Spoon a small amount of the salsa onto each mussel and arrange them on a serving platter.
- Serve the Peruvian Mussels (Choritos a la Chalaca) immediately as an appetizer or light meal.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 10 minutes
- Total time:
- 30 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Protein
- 18g
- Carbohydrates
- 12g
- Fat
- 14g
Supplies
Serving platter Large pot with lid Bowl
Tools
Knife Cutting board Spoon
Serving suggestions
Serve the Peruvian Mussels with additional lime wedges and aji amarillo sauce for extra flavor.
Tips & tricks
Make sure to discard any mussels that do not open during cooking, as they may not be safe to eat.
Cost
$15