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).
Nutrition: Per servingkcal 104 fat 5.3g saturates 0.8g carbs 7.8g sugars 1.1g fibre 1g protein 5.8g salt 0.5g
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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