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.

Prep time

30 mins
Cook time

30 mins
Total time

1 hour
Ideal for

Mexican
Make it

Mexican
Serves

2

Nutrition: Per serving

kcal 104 fat 5.3g saturates 0.8g carbs 7.8g sugars 1.1g fibre 1g protein 5.8g salt 0.5g

This recipe uses

Chipotle Paste

Found in the
Mexican Section

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.

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