Moules a la Mexicana

Serves 2

Ingredients

2lb's Mussels

75ml of White Wine

100ml Double Cream

1 Fresh Red Chilli

2 Garlic Cloves

Juice of 2 Limes

1/2tsp Ground Cumin

1/2tsp Smoked Paprika

Bunch of Fresh Coriander

Knob of Butter

1tbsp of Oil

Pinch of Pepper

Method

Wash and de-beard the mussels then place to one side.

Chop the garlic, chilli and coriander in readiness.

Heat the oil and butter in a sauce pan. Add garlic, chilli, spices and pepper. Cook until the flavours have started permeating the room, now place the mussels and wine into the pan. Shake to coat the mussels and place a lid on to steam for 3-6 minutes. Once they have just opened pour in the cream, lime juice and scatter 3/4 of the fresh coriander in. Shake again and warm through. Serve in a big bowl to share. 

Garnish with the leftover coriander and juiced limes. Best enjoyed with hot crusty bread.