James Martin's American Adventure: Mexican mussels recipe

Serves 4

Ingredients 
*1 tablespoon butter
*1 onion, diced
*2 garlic cloves, chopped
*2 celery sticks, diced
*2 green chillies, diced
*4 tablespoons tequila
*250ml double cream
*3 limes, zested and juiced
*2 large bunches of coriander, freshly chopped
*small bunch of mint, freshly chopped
*salt and freshly ground black pepper
*1.5kg  mussels, cleaned

Method

​1. Heat the butter in a large, non-stick casserole pan, and once it’s melted, sweat the onion, garlic and celery over a low heat until softened but not coloured. Keep the heat really low so the vegetables don’t burn. It’ll take around 15 minutes.

2. Add the chillies to the pan, stir in and cook for 2–3 minutes.

3. Pour in the tequila and light the pan to burn off the alcohol, then pour in the cream and stir in. Add the lime zest, followed by half the herbs and season, then stir everything together.

4. As soon as the sauce is boiling, tip in the cleaned mussels, stir all the ingredients together and cover the pan with a lid.

5. Bring to the boil and cook for 3–4 minutes. Take the lid off the pan, then pour over the lime juice.

6. Sprinkle over the rest of the herbs, toss everything together and serve straight away.

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