Choros a la Chalaca- Peruvian Mussels with Corn Salsa
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
24 New Zealand greenshell Mussels, defrosted in the refrigerator if using the pre-cooked frozen variety
1 corn cob, shucked
1/2 red onion, diced
2 Jalapeno chile peppers, seeded and diced
1-2 Tablespoons finely chopped fresh parsley
2-3 Tablespoons fresh lime juice
salt and pepper
lime wedges to serve (optional)
Instructions:
Scrub and de-beard the mussels. Discard any that are open and do not close when tapped. Place in a large pan with a thin layer of water. Bring to a boil over medium-high heat. Cover and cook for about 4-5 minutes until the shells have opened. Drain the mussels (you can save the liquid for seafood stock) and discard any that failed to open. When cool enough to handle, remove one side of each shell and cut the mussel away from the bottom shell to loosen it. Omit these steps if using frozen, pre-cooked mussels.
In a large covered pot, boil the corn for 8-10 minutes. Remove from water and let cool slightly. When cool enough to handle, slice off the kernels. Place the corn in a bowl with the onion, chile peppers, parsley, lime juice and salt and pepper. Let the mixture sit for about 15 minutes to allow the flavors to meld.
Arrange the mussels on a serving plate or platter. Scoop a little of the corn salsa on top of each mussel and serve with lime wedges on the side (optional).
Serves 4-6 as an appetizer.
From girlcooksworld.com