Choros a la Chalaca

This was inspired by The Quail & Olive's July’s Monthly Match-Up: Cilantro-Lime Olive OIl and Blueberry Balsamic Vinegar.

I was introduced to Choros a la Chalaca and it became one of my favorite summer recipes.  I have made this as an offering for friends who let us crash at their home on our way up to Modoc County, for a Fourth of July appetizer at a barbeque, for a lunch meeting, and several times in between. The process is simple and the results are delicious. I do mix it up with whatever I happen to have on hand. For instance, I have added sweetness with mangos; and when a friend told me she didn't eat raw onions, I substituted jicama for the same crunch and mouthfeel.

Note that the mussels should be steamed the night before you plan to serve them...or, at least, four to six hours ahead of serving.

INGREDIENTS

• 2 pounds mussels, cleaned

• 1 cup water

• 1/2 cup other liquid (traditional is Pisco, I have used gin and flavored vinegars also)

• 4 large garlic cloves, peeled and smashed

• 1 tomato, finely diced, approximately 1 cup

• 1/2 onion, finely diced, approximately 1/2 cup

• 1 jalapeño, deseeded and finely diced, approximately 1-1/2 Tablespoons

• Optional: 1/4 cup diced add-in such as mango, jicama, cucumber, or whatever you have - I used blueberries; 1/2 to 1 teaspoon of hot sauce, if desired; lime wedges for serving

• 1 teaspoon Blueberry Balsamic (on The Quail & Olive website)

• 1 teaspoon Cilantro-Lime Olive Oil (on The Quail & Olive website)

• salt and pepper to taste

PROCEDURE

Place the water, other liquid, and garlic into a large pot with a lid. Bring to a simmer then add all of the mussels. Cover and steam for five minutes. Once all of the mussels are opened, remove them from the pot.

Bring the remaining liquid to a boil and reduce the cooking liquid by half. Once the mussels are cool enough to handle, remove and discard the half of the shell without the mussel. Place them in a container where they can lay flat in a single layer. When the cooking liquid is reduced, pour it over the mussels. When cooled, cover and refrigerate overnight or for, at least, four hours.