MEXICAN MUSSELS

Sweet and smoky chipotle paste brings the heat of Mexican cooking to a midweek meal.

Preparation 10 minutes, plus cleaning Cooking about 10 minutes Serves 4

2KG FRESH MUSSELS

4 TSP CHIPOTLE PASTE

2 X 330ML BOTTLES OF MEXICAN BEER

ZEST AND JUICE 3 LIMES, PLUS EXTRA WEDGES, TO SERVE CRUSTY BREAD, TO SERVE

1 Start by preparing the mussels: wash them under cold running water and pull off and discard any stringy beards. Discard any mussels that don’t close when tapped.

2 Heat the oil and the chipotle paste in a large pan (with lid) over a medium heat for 1 minute. Add the beer, bring to the boil, then simmer for 4 minutes. Add the mussels, cover and cook for 4-5 minutes, shaking the pan occasionally, or until the mussels have opened (discard any that remain closed).

3 Stir in the lime zest and juice and check the seasoning. Divide among 4 soup bowls and serve with extra lime wedges and crusty bread to mop up the juices.