Ingredients:
- 1kg mussels, debearded
- 300g tomato sugo
- 1/2 can chipotle chillies in adobo sauce
- Juice of 1 lime
- Coriander leaves to garnish
Coriander salsa verde
- 1 bunch coriander, washed
- Juice of 1 lime
- 1/2 garlic clove peeled
- 1/4 red onion, finely diced
- 1 tablespoon pickled jalapeños
- 2 tablespoons extra virgin olive oil
- salt and pepper to taste
Method:
- In a large pan, heat up the tomato sugo until it starts to simmer. While the sugo is coming up to a simmer, finely chop the chipotle chillies and add them into the sugo.
- Once the mixture is simmering, pour in the mussels and place a lid on the pan. Once the mussels have opened, take the lid off the pan, give a good squeeze of lime juice and garnish with a few coriander leaves.
- For the coriander salsa, place the bunch of coriander, lime juice, garlic clove, pickled jalapeños, extra virgin olive oil and salt and pepper into a small blender. Place the mix into a small bowl and stir through the diced red onion.
For best results, we recommend using a RACO Luminescence saucepan.