Created especially for the Quail & Olive by Culinary Cam / Camilla M. Mann, www.culinarycam.com
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. This was inspired by July’s Monthly Match-Up: Cilantro-Lime Olive OIl and Blueberry Balsamic Vinegar.
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.
