Photo of Mexican mussels by WW

Mexican mussels

Points® value
Total Time
40 min
20 min
20 min
Mussels are super-simple and speedy to cook. If you’ve never tried them before, this spicy dish is a great recipe to start with.


Olive Oil

1 tablespoon(s)

Red onion

1 small, sliced


4 clove(s), sliced

Coriander seeds

2½ teaspoon(s)

Chipotle paste

1 tablespoon(s), level

Tomato Purèe

1 tablespoon(s), level

Tinned Tomatoes

1 can(s), large

Vegetable stock cube

1 cube(s), 400ml

Corn on the cob, raw

450 g

Roasted red peppers in brine, drained

150 g, drained weight, diced

Mussels weighed with Shells

2000 g

Lime Juice, Fresh

6 tablespoon(s)

Coriander, fresh

30 g, roughly chopped


  1. Put the oil in a large lidded pan or flameproof casserole and set over a medium heat. Add the onion and cook for 5 minutes until starting to soften, then stir in the garlic and coriander seeds, and cook for another 1 minute. Add the chipotle paste, tomato purée, tinned tomatoes and stock, and bring to a gentle simmer. Cover and cook for 10 minutes.
  2. Meanwhile, heat a griddle pan to hot and griddle the corn on the cob for 8-10 minutes, turning often, until the corn is tender and starting to char. Cut the kernels from the cob and set aside.
  3. Stir the peppers into the broth and, when it is bubbling again, add the mussels and cover. Cook for 4-5 minutes, shaking the pan occasionally, or until the mussels have opened (discard any that remain shut).
  4. Scoop the mussels out of the sauce into bowls with a slotted spoon. Stir the corn and lime juice into the broth and season to taste. Spoon the broth over the mussels, scatter over the coriander and serve.


COOK’S TIP To clean the mussels, scrub them and remove any beards (the brown wispy bit hanging from the join in the shells). Discard any mussels that are cracked or don’t close when tapped gently on the work surface.