📝 About This Recipe
Hailing from the bustling port city of Callao, these mussels are the ultimate Peruvian seaside appetizer. This dish features plump, steamed mussels crowned with a bright, citrusy vegetable medley known as 'Salsa Chalaca.' It is a masterclass in balance, combining the brininess of the sea with the sharp acidity of lime and the playful heat of the iconic rocoto pepper.
🥗 Ingredients
The Mussels
- 2 dozen Fresh Mussels (scrubbed and debearded)
- 1 cup Water (for steaming)
- 1 piece Celery stalk (roughly chopped)
- 2 pieces Garlic clove (smashed)
The Chalaca Salsa
- 1 large Red Onion (finely and uniformly diced)
- 3/4 cup Fresh Lime Juice (from approximately 6-8 limes)
- 1-2 tablespoons Rocoto Pepper (finely minced; substitute with habanero if unavailable)
- 1/2 cup Choclo (Peruvian large-kernel corn) (cooked and kernels removed)
- 3 tablespoons Fresh Cilantro (finely chopped)
- 1 medium Tomato (seeded and finely diced)
- 1 tablespoon Vegetable Oil (neutral flavor)
- to taste Salt and White Pepper
👨🍳 Instructions
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1
Thoroughly clean the mussels under cold running water. Discard any that are open and do not close when tapped, as well as any with cracked shells.
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2
In a large pot, combine the water, celery, and smashed garlic. Bring to a boil over high heat.
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3
Add the mussels to the pot, cover tightly with a lid, and steam for 3-5 minutes until the shells have opened wide.
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4
Remove the mussels from the pot immediately and transfer them to a bowl of ice water to stop the cooking process; this ensures they remain tender.
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5
Once cooled, remove the top shell of each mussel and discard. Use a knife to ensure the mussel meat is detached from the bottom shell but remains sitting inside it.
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6
Prepare the onion by rinsing the finely diced pieces in cold salted water, then draining well. This removes the 'bite' and keeps them crisp.
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7
In a medium glass bowl, combine the diced red onion, tomato, cooked choclo kernels, and minced rocoto pepper.
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8
Add the fresh lime juice and vegetable oil to the vegetable mixture. The oil helps emulsify the juices and coat the vegetables beautifully.
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9
Fold in the chopped cilantro and season generously with salt and a pinch of white pepper.
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10
Let the salsa sit for about 5 minutes to allow the flavors to marry, but no longer, to keep the vegetables crunchy.
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11
Arrange the mussels on their half-shells on a large serving platter.
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12
Spoon a generous amount of the Chalaca salsa over each mussel, ensuring every shell is filled with the juices and a bit of every vegetable.
💡 Chef's Tips
Always use the freshest mussels possible; they should smell like the clean ocean. If you can't find Peruvian Choclo, you can use sweet corn, though the texture will be softer and sweeter. For the best presentation, dice all your vegetables to the same size as the corn kernels. Do not dress the salsa more than 10 minutes before serving, or the acid will turn the onions soft. To increase the heat, include some of the rocoto seeds in the mince.
🍽️ Serving Suggestions
Serve as a classic 'piqueo' (appetizer) alongside a chilled glass of dry White Wine or a crisp Pilsner. Pair with a traditional Peruvian Pisco Sour to cut through the acidity of the lime. Place the platter on a bed of rock salt or crushed ice to keep the mussels chilled and stable. Accompany with extra 'canchan' (toasted corn nuts) for an added crunch between bites.