Mussels In Chipotle Tomato Sugo With Coriander Salsa Verde
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Mussels In Chipotle Tomato Sugo With Coriander Salsa Verde
Ingredient
1kg mussels, de-bearded
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
1tbs pickled jalapeños
2tbs Red Island 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.
Coriander Salsa Verde:
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.
Recipe by Andy Allen
