Mexican mussel pot
A little bit of spice make everything nice. INGREDIENTS1 large onion, chopped15ml (1 tbsp) olive or avocado oil2 cloves of garlic, finely chopped1 red chilli, seeded and chopped1 red and 1 green pepper, cored and chopped1 x 400g can Mexican-style tomatoes340ml beer (Corona is good)Salt and pepper1.5kg fresh musselsHandful fresh coriander, chopped, plus extra for garnishMETHODIn a large pot from which you can serve, fry onion in oil till soft. Add garlic, chilli and peppers and fry till soft. Add tomatoes, beer and seasoning. Simmer for 10-15minutes until reduced and thickened.Add the mussels. Bring to boil then remove from heat and discard unopened mussels.Serve sprinkled with coriander, with Mexican tortillas/flatbreads to mop up the juices. This recipe can easily be doubled and trebled. Serves 6...
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