One of my all-time favorite appetizers! This is a very popular coastal recipe; “chalaca” means that it is from Callao, Lima’s main seaport.
It is often served as a first course at cevicherias. Served in their own shells, these mussels make a striking display.
Click here for great instructions on cleaning, debearding, and preparing mussels for cooking.
|9-12people (2-3 per person)||15minutes|
- 2dozen black mussels
- 1cup steaming liquid(beer, white wine, stock, etc.)
- 1 each bay leaf
- 1 medium red onion, small dice
- 1/2small rocoto pepper, minced
- 4-5medium plum tomatoes, ripe, small dice
- 1/2cup cilantro, chopped
- 1/2cup choclo (Peruvian corn) or white corn kernels
- 2each fresh lime juice
- 1/2tsp. kosher or sea salt (to taste)
- 1/2tsp. black pepper (to taste)
Allow for 2-3 mussels per person.
Choclo is a Peruvian large-kerneled white corn. Goya brand choclo can be found in the freezer section of many supermarkets, or your local Latin markets.
Substitute habanero pepper (1/2 to one finely minced, seeded, ribs removed) if you cannot get fresh rocoto. Always take care when handling hot peppers! Use disposable gloves, wash your hands well, and be sure to thoroughly clean all utensils and equipment after cutting.