Choros A La Chalaca

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Thoroughly scrub the mussels under cold running water and remove any beards by pulling them firmly towards the hinge of the shell.

   Ca. 5 min.

   Kokkens note: Discard any mussels that are already open or have cracked shells before cooking.

2. 2

   Pour the water into a large pot or Dutch oven with a tight-fitting lid and bring it to a rolling boil over high heat.

   Ca. 3 min.

3. 3

   Add the cleaned mussels to the pot, cover immediately, and steam for 5-7 minutes until the shells have opened.

   Ca. 7 min.

   Kokkens note: Shake the pot once or twice during cooking to help the mussels cook evenly.

4. 4

   Use a slotted spoon to transfer the opened mussels to a large bowl, discarding any that remained closed. Let them cool for about 15 minutes.

   Ca. 15 min.

5. 5

   While the mussels cool, prepare the salsa. In a medium bowl, combine the diced red onion, tomato, cooked corn, optional habanero pepper, and cilantro.

   Ca. 10 min.

   Kokkens note: For a milder flavor, you can rinse the diced onion in cold water for a minute and pat it dry before adding it to the salsa.

6. 6

   Pour the fresh lime juice over the salsa ingredients. Season with salt and black pepper, then stir gently to combine everything.

   Ca. 1 min.

7. 7

   Once the mussels are cool enough to handle, twist off and discard the empty top shell from each one, leaving the meat in the bottom shell.

   Ca. 5 min.

8. 8

   Arrange the mussels on the half shell on a serving platter and spoon a small amount of the salsa chalaca over each one.

   Ca. 4 min.

9. 9

   Serve immediately while the salsa is fresh and the mussels are chilled.