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.
What you’ll need
Kamenoko Tawashi Scrubber
$9 At East Fork
Medium Saucepan
$60 At Amazon
Tongs
$18 $15 At Amazon
Citrus Juicer
$17 At Amazon
Microplane Grater
$19 At Amazon
Ingredients
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.
