Best Choros A La Chalaca Recipes

Choritos a la chalaca... Mussels Callao-style image

Provided by Morena

Time 27m

Yield 3-4

Number Of Ingredients 10

12 mussels
1 cup white wine
½ cup red onion, finely diced
1 tomato, peeled, seeded and chopped
½ cup corn kernels, cooked
1 tablespoon rocoto, chopped (or any other chili pepper)
4 limes
1 tablespoon olive oil
Salt and pepper
1 tablespoons parsley leaves, chopped

Steps:

Clean the mussels and remove the beards attached to the shells.
Put them in a saucepan with the wine, cover and bring to a boil. When you see the steam, check if all the mussels are open. Turn off the heat, take out the mussels and let cool.
Meanwhile combine red onion, tomato, corn, rocoto, lime juice, olive oil, salt, pepper and parsley leaves.
Discard one of the shells of the mussels, cover with a tablespoon of this salsa with some of its juice, and serve immediately at room temperature.

Choros a La Chalaca image

Provided by cervantesbrandi

Categories Mussels

Time 30m

Yield 36 mussels

Number Of Ingredients 7

36 mussels (boiled until open, left intact on a half shell)
6 tomatoes (I use roma, finely diced)
3/4 cup cilantro (diced)
1 small red onion (finely minced)
1 (16 ounce) can yellow peppers (aji amarillo)
1 tablespoon msg
2 limes, juice of

Steps:

Place the can of aji amarillos with their juices in a blender and puree for 1 minutes.
Place the tomatoes, onions, cilantro, and blended aji's in a large bowl.
Add the msg and the lime juice.
Place the mussels on a half shell on a serving platter and top each with one tablespoon of the Aji mixture.
Serve with a nice cold beer and enjoy!

Nutrition Facts : Calories 22.3, Fat 0.4, SaturatedFat 0.1, Cholesterol 4.5, Sodium 47.3, Carbohydrate 2.6, Fiber 0.4, Sugar 0.7, Protein 2.2