Lunch · 25 min · peruvian

Choritos a la Chalaca

If you like mussels, you’ll love this Peruvian lunch — 25 minutes from craving to table.

✓ USDA-verified nutrition data

Ingredients

• 3 lb Mussels
• 1 Red onion
• 2 Tomato
• 1 Ají limo
• 1/4 cup Cilantro
• 5 Limes
• 1 ear Choclo corn
• 2 tbsp Olive oil
• 1/2 cup White wine

Steps

1. Scrub the mussels and discard any that stay open when tapped. Steam in the white wine 5 minutes until they open; discard any that do not.
2. Cool slightly, remove the top shells, and loosen each mussel in its half shell. Arrange on a platter over crushed ice.
3. Dice the onion, tomato, ají limo, and choclo kernels; toss with lime juice, cilantro, olive oil, and salt into a bright salsa criolla.
4. Spoon the salsa over each mussel so every bite has crunch, acid, and heat.
5. Serve immediately while the mussels are still cool. These vanish fast — make more than you think.

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