Chilli Mussels and Fries
We’re not sure there ’s a recipe that says summer holiday more so than these chilli mussels and fries. These moules frites are best enjoyed when the sun is shining with the sound of the ocean in the background, preferably cooked and served by someone else. For when you can’t get away, here’s our Mexican version with a hint of smoky spice (apologies to the French purists).
As a starter before these chilli mussels and fries try serving this tuna tostada recipe and accompany the moules frites with this courgette salad.
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Prep time
30 mins
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Cook time
30 mins
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Total time
1 hour
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Ideal for
Mexican -
Make it
Mexican -
Serves
2
Find us in the
Mexican Section
Ingredients
FOR THE MUSSELS
- 1 tbsp butter1 tbsp olive oil
- 1 onion, finely chopped
- 3 garlic cloves, finely chopped
- 1 leek, finely chopped
- 2 tsp finely chopped thyme leaves
- 2 tsp Gran Luchito Chipotle Paste
- Salt
- freshly ground black pepper
- 250ml (1 cup) wheat beer (or use white wine)
- Vegetable oil
- 1kg (2lb 4oz) fresh mussels, (de-bearded; discard any with broken shells and any which
don’t close when tapped)
How to make it
- In a large pan over medium heat, add butter, olive oil, onion, garlic, leek, thyme, Gran Luchito Chipotle Paste, salt and pepper to a pan over low heat. Stir occasionally.
- After 15 minutes, add the wheat beer/wine and allow alcohol to cook off for a few minutes.
- Carefully add the mussels to the cooked onion mix and add a lid. Give them a shake and leave to cook for about minutes (when they are open they are done; discard any that don’t open).
- Remove from heat and serve with your home-made chips.
Please Let Us Know What You Think Of This Recipe.