Choros a la Chalaca

Step by stepInstructions

1. Discard any mussels that are open and do not close when tapped, then steam them in a large pot with 1/2 cup of water for 4 to 6 minutes until they open wide; discard any that stay shut.
2. Let the mussels cool enough to handle, then remove and discard the top shell of each, leaving the mussel in the bottom shell.
3. Toss the onion, tomatoes, corn, aji limo, and cilantro with the lime juice, olive oil, and salt in a bowl.
4. Arrange the half-shell mussels on a platter and spoon the salsa generously over each one.
5. Serve immediately with lime wedges and a small dish of salt on the side.