This take on the classic Peruvian seafood dish of steamed mussels is always a hit at Danielle Bell and Pablo Osorio’s de Porres Dinner Series events. The bright, fresh topping is a kind of salsa criolla, a Peruvian red onion relish with chile and lime. Arrange the mussels on a platter cup side up for a cocktail snack that’s easy to grab one-handed. At their parties Danielle and Pablo sometimes nestle the mussels into coarse salt, like they’re sitting in sand, to keep the cups upright.
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What you’ll need
Kamenoko Tawashi Scrubber
$9 At East Fork
Medium Saucepan
$50 $39 At Amazon
Tongs
$21 At Amazon
Citrus Juicer
$20 $15 At Amazon
Microplane Grater
$18 At Amazon
Ingredients
2
1½
1
1
½
3
1
2
Preparation
Step 1
Bring smashed garlic, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and 3 cups water to a simmer in a medium saucepan over medium heat. Add mussels and cook, uncovered, until opened, about 3 minutes. As mussels open, use tongs to transfer them to a medium bowl; discard any mussels that remain closed after 5 minutes or so. Chill mussels 15 minutes.
Step 2
Meanwhile, stir grated garlic, tomato, chile, onion, lime juice, 2 Tbsp. cilantro, and remaining ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a small bowl.
Step 3
Remove and discard top shells from mussels. Arrange mussels on a platter; top each with a spoonful of salsa. Scatter cilantro sprigs over.
Leave a Review
Reviews (8)
Back to TopGet a nice bag of mussels and you're set. This is an easy appetizer that will look stunning. Just be sure to finely chop the salsa, or it can be too chunky to really fit on the half-shell.
chrispbacon
Brooklyn, NY
1/17/2022