Choros A La Chalaca
A classic Peruvian appetizer featuring steamed mussels on the half shell. They are topped with a zesty, fresh salsa made from onion, tomato, corn, chili, and lime, known as salsa chalaca.
En original oppskrift av Forkin
- Total tid
- 45 min
- Porsjoner
- 4
- Vanskelighetsgrad
- Enkel
- Per porsjon
- 255 kcal
Allergeninformasjon: kan inneholde fisk og bløtdyr. Kontroller alltid ingredienspakningen hvis du har en allergi.
Forberedelser
Ingredienser
Konvertert for visning; mengdene i oppskriften forblir tilsvarende.
Ingredienser
- 1 000 gmussel, scrubbed and debearded
- 1 koppwater
salsa
- 100 gred onion, finely diced
- 120 gtomato, seeded and finely diced
- 75 gcorn kernel, cooked
- 1 stk.habanero pepper, seeded and finely minced(valgfritt)
- 10 gcilantro, finely chopped
- 60 mllime, juiced
- 0,5 tssalt
- 0,25 tsblack pepper, freshly ground
Utstyr
slotted spoon · mixing bowl · cutting board · knife · serving platter · large pot with lid
Fremgangsmåte
Trinn for trinn
- 1
Thoroughly scrub the mussels under cold running water and remove any beards by pulling them firmly towards the hinge of the shell.
Omtrent 5 min
Kokkens tips: Discard any mussels that are already open or have cracked shells before cooking.
- 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.
Omtrent 3 min
- 3
Add the cleaned mussels to the pot, cover immediately, and steam for 5-7 minutes until the shells have opened.
Omtrent 7 min
Kokkens tips: Shake the pot once or twice during cooking to help the mussels cook evenly.
- 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.
Omtrent 15 min
- 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.
Omtrent 10 min
Kokkens tips: 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
Pour the fresh lime juice over the salsa ingredients. Season with salt and black pepper, then stir gently to combine everything.
Omtrent 1 min
- 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.
Omtrent 5 min
- 8
Arrange the mussels on the half shell on a serving platter and spoon a small amount of the salsa chalaca over each one.
Omtrent 4 min
- 9
Serve immediately while the salsa is fresh and the mussels are chilled.
Per porsjon
Næringsinnhold
- Kalorier
- 255,3kcal
- Protein
- 31,4g
- Karbohydrater
- 19,5g
- Fett
- 5,9g
- Fiber
- 1,9g
- Sukker
- 3,1g
Beregnet ut fra ingrediensmengdene i oppskriften. Verdiene kan variere med merkevarer og erstatninger.
Hold den god
Store leftover mussels and salsa separately in airtight containers in the refrigerator for best results.
This dish is served chilled and should not be reheated.
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