Choros a la chalaca is a Callao port appetizer: steamed-open mussels are served in half shells topped with salsa made from corn, red onion, and lemon. The mussels are cooked while the salsa stays raw; the contrast makes the dish. Add the lemon to the salsa just before serving, since it wilts the onion if added too early.
Scrub the mussel shells with a brush. Pull the byssal threads (beards) toward the hinge to remove them. Tap any open mussels lightly on the counter; discard those that do not close.
Bring 200 ml water and the bay leaf to a boil in a wide pot. Add the mussels, cover, and steam for 5–7 minutes, until the shells open. Discard any that remain closed.
Once the mussels are cool enough to handle, remove and discard the empty half shell, leaving the meat in the other half. Arrange them in a single layer on a plate and refrigerate.
If using fresh corn, boil the kernels in unsalted water for 12–15 minutes until tender but still firm. Drain and cool.
Finely dice the red onion, tomato, and hot pepper. Mix with the corn, cilantro, olive oil, salt, and black pepper. Add the lemon juice 10 minutes before serving.
Top each mussel with one heaping 4 ml measure of salsa and serve cold, with lemon wedges around the edge of the plate.
While cleaning the mussels, discard any with cracked shells and any open ones that do not close when tapped on the counter. After cooking, discard any that remain closed. Keep the prepared dish refrigerated until serving and consume it within 2 hours.
Midyeleri buharda açtıktan sonra açılmayanları attım, ikisi kapalı kalmıştı. Salsayı da servise yakın kurmak lazım, önceden yaparsanız soğan suyunu salıp misket limonunu sulandırıyor.
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