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This recipe first appeared in New Zealand Woman’s Weekly.
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Ingredients
Smoked mussel mexi platter
Genuine guacamole
Method
Smoked mussel mexi platter
1.Heat oil in a large pan and cook the cumin until they give up their aroma. Turn the heat to high and add the corn, allowing some kernels to char, then toss to cook through. Remove from the heat and mix in the mussels and coriander. Season to taste.
2.In a separate bowl, mix the tomatoes, garlic, red onion, chilli and lime juice. Set aside for 5 minutes, then taste and add more lime juice and/or chilli and salt to taste (it ought to pop with acidity, chilli and saltiness!).
3.Toast the tortillas and wrap in a tea towel to keep warm.
4.Assemble a platter of warm tortilla, lettuce, bowls of corn and mussels, tomato and guacamole (see recipe below), limes, onion and coriander so that everyone can create a plate to their taste.
Guacamole
5.Blend everything until smooth, adding water to thin to desired consistency.
6.Leave for 5 minutes, then taste for seasoning, adding more lime juice or salt as required.