Mexican Mussels


• 1 kg Live or Cooked mussels
• 1 tbsp extra virgin olive oil
• 1 brown onion, finely chopped
• pinch of salt
• 3 garlic cloves, thinly sliced
• 1 fresh jalapeno, seeds removed, thinly sliced
• 2 tsp cumin seeds
• 2 tsp smoked paprika
• ½ bunch coriander, stems finely sliced, leaves picked
• 1 lemon, zest and juice
• 200 ml Mexican style beer
• 200 ml fish or vegetable stock
• 1 kg mussels
• 25 g butter
• 50 g nduja (optional)
• 4 thick slices of sourdough bread to serve


  1. If using live mussels, place a pot on the stove with approximately 1cm of water. When the water is boiling add the mussels, cover with a lid, steam them for a couple of minutes shaking the pot every minute or so until all are steamed open. If using Cooked mussels, they do not need to be cooked as above, they are precooked and only need to be added to the sauce at the end and warmed through.
  2. Heat the oil in a large pot or saucepan over medium heat. Add the onion and salt and cook for 4-5 minutes or until soft and translucent. Add the garlic, jalapeno, cumin seeds, smoked paprika, coriander stems and lemon zest and cook for a further 1-2 minutes or until fragrant. Increase the heat to high, add the beer and stock and bring to the boil.
  3. Meanwhile, heat a griddle pan over high heat. Melt the butter in saucepan over medium heat. Add the nduja if using and stir until well combined and warmed through. Brush the sourdough with the melted butter and nduja and toast for 1 – 2 minutes on both sides or until lightly charred.
  4. Add the cooked mussels, and simmer for a further minute to warm everything through. Squeeze in lemon juice and gently stir in.
  5. To serve, divide the mussels between serving bowls, garnish with coriander leaves and serve with the charred sourdough on the side.

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