Chilli Mussels and Fries
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.
Serves 2
Prep 30 mins
Cook 30 mins
Ingredients
FOR THE MUSSELS
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 3 garlic cloves, finely chopped
- 1 leek, finely chopped
- 2 teaspoons thyme leaves, finely chopped
- 2 teaspoons Gran Luchito Chipotle Paste
- Salt
- Freshly ground black pepper
- 250ml / 1 cup wheat beer (or use white wine)
- Vegetable oil
- 1kg / 2.2 lb fresh mussels, (de-bearded; discard any with broken shells and any which don’t close when tapped)
KCAL:
104
FAT:
5.3g
Saturates:
0.8g
Carbs:
7.8g
Sugars:
1.1g
Fibre:
1g
Protein:
5.8g
Salt:
0.5g
Nutrition: PER SERVING
Method
- 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.
What you’ll need
Goes well with...
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.
Ingredients
FOR THE MUSSELS
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 3 garlic cloves, finely chopped
- 1 leek, finely chopped
- 2 teaspoons thyme leaves, finely chopped
- 2 teaspoons Gran Luchito Chipotle Paste
- Salt
- Freshly ground black pepper
- 250ml / 1 cup wheat beer (or use white wine)
- Vegetable oil
- 1kg / 2.2 lb 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.
What you’ll need
- Chipotle Paste https://gran.luchito.com/our-products/chipotle-paste/
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