Choros a la Chalaca—Mussels Chalaca-Style

Preparation info
  • Serves


    • Difficulty


Appears in
Peruvian Kitchen

By Morena Cuadra and Morena Escardó

Published 2014

  • About

This fresh appetizer is a great option for a hot summer day. Lightly steamed mussels are topped with a spicy salsa made with crisp red onion, boiled corn, tomato, rocoto, and lime juice. Raw bay scallops can be used instead of mussels.


  • 12 mussels
  • 1 cup white wine
  • ½ cup red onion, f


  1. Clean the mussels and remove the beards attached to the shells by pulling them.
  2. Put them in a saucepan with the wine, cover, and bring to a boil for 2 minutes. Check to see if all the mussels are open. If any of them remain closed, discard them. Turn off the heat, take out the mussels, and cool.
  3. In the meantime, combine the red onion, tomato, corn,