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Mussels in chilli and avocado sauce Recipe

by Evelyn Adlam

Ingredients

2 kilograms/4 pounds live mussels, scrubbed and beards removed 3 tablespoons olive oil 2 tablespoons extra virgin olive oil 2 tablespoons butter 3 large shallots, peeled and thinly chopped 3 garlic cloves, peeled and crushed 1 fresh red chilli, finely chopped

2 carrots, finely chopped 1½ cups white wine Salt and pepper, to taste 3 tablespoons fresh coriander/cilantro, finely chopped 1 ripe avocado, peeled, deseeded, and chopped 50 grams/¼ cup crème fraiche /sour cream Juice of 1 lime

Directions

1. Inspect the mussels and throw away those which are open and may be dead.
2. Over medium heat, in a heavy pan with a lid, heat the 3 tablespoons olive oil and butter, and sauté the shallots until translucent.
3. Add the garlic, chilli, and carrots, and cook for a further 5–6 minutes, until the carrots are soft.
4. Add the white wine (use a very good wine that you love to drink), and bring to the boil.
5. Add the mussels, cover the pan, and steam for 5 minutes.
6. Check the mussels, and throw away those that did not open.
7. Season the rest of the mussels well with salt and pepper.
8. Turn off the heat, toss in the coriander/cilantro, and reserve hot.
9. In a blender, place the 2 tablespoons extra virgin olive oil, avocado, crème fraiche/sour cream and lime juice, and blend to a smooth paste.
10. Add the paste to the mussels and mix well.
11. Spoon out the mussels and the broth onto 4 serving plates.
12. Serve hot with fresh crusty bread.

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