Mexican mussels
2
Points®
Total time: 40 min • Prep: 20 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
Olive Oil
1 tablespoon(s)
Red onion
1 small, sliced
Garlic
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
Instructions
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.
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