Mejillones Recipe

Inspired by Caracol

Time30m

Serves4

mussels, pipián verde, chorizo, ginger-toaster bread

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Ingredients

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1
Prepare the mussels
Rinse the mussels under cold water, scrubbing the shells to remove any dirt. Discard any mussels that are open and do not close when tapped.
2
Cook the chorizo
In a large pot, heat the olive oil over medium heat. Add the chorizo and cook until browned and crispy, about 5-7 minutes. Remove the chorizo and set aside, leaving the oil in the pot.
3
Add the mussels
In the same pot, add the cleaned mussels and the pipián verde sauce. Cover and cook for about 5-7 minutes, until the mussels open. Discard any mussels that do not open.
4
Prepare the ginger toast
While the mussels are cooking, toast the bread slices. Once toasted, rub each slice with fresh ginger and drizzle with a little olive oil.
5
Serve
Place the cooked mussels in bowls, pour some of the pipián verde sauce over them, and sprinkle the crispy chorizo on top. Serve with ginger-toasted bread on the side.