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Mussels and Chorizo in Mexican Spiced Zesty Coconut Broth

Mussels and Chorizo in Mexican Spiced Zesty Coconut Broth

with sweet potato fries and rice
Get 50% Off Your First Box | Plus Free Extras for 3 Months
Get 50% Off Your First Box | Plus Free Extras for 3 Months
Calories
: 
1242 kcal
Protein
: 
44.7g protein
Total
: 
40 minutes
Difficulty
: 
Easy
Allergens:
  • Molluscs
  • Sulphites
  • Egg
  • Mustard
  • Milk

A recipe conveniently customised just to your liking.

Serving amount

2 unit(s)

Sweet Potato

2 unit(s)

Garlic

1 unit(s)

Lime

1 unit(s)

Apple

40 grams

Salad Leaves

500 grams

Mussels

(Contains: Molluscs)

1 pack(s)

Coconut Milk

1 sachet(s)

Vegetable Stock

1 sachet(s)

Balsamic Glaze

(Contains: Sulphites)

50 grams

Mayonnaise

(Contains: Egg, Mustard)

150 grams

Jasmine Rice

90 grams

Chorizo

(Contains: Milk)

1 sachet(s)

Mexican Style Spice Mix

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

to taste

Sugar

Energy (kJ)5198 kJ
Energy (kcal)1242 kcal
Fat58.6 g
of which saturates21.9 g
Carbohydrate148.9 g
of which sugars25.7 g
Dietary Fiber2.7 g
Protein44.7 g
Salt4.9 g
Potassium1066.6 mg
Calcium67.3 mg
Iron1.9 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in your delivered box.
•Grater
•Baking Sheet with Baking Paper
•Colander
•Pot with Lid

Cooking Steps

Make the Sweet Potato Fries
1
  • Preheat your oven to 240°C/220°C fan/gas mark 9.
  • Chop the sweet potatoes lengthways into 1cm slices, then chop into 1cm wide chips (peeling optional).
  • Pop the fries onto a large (lined) baking tray.
  • Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer—you want them well spaced out to achieve a crispy finish.
  • When the oven is hot, roast on the top shelf until golden, 20-25 mins. Turn the tray halfway through. 

TIP: Use two baking trays if necessary.

Boil the Rice
2
  • Rinse the rice to remove excess starch.
  • Pour 300ml cold salted water (per 2P) into a medium pot with a tight-fitting lid.
  • Stir in the rice and bring to the boil.
  • Once boiling, lower the heat to medium, cover with the lid and cook for 12 mins.
  • Remove the pot from the heat and keep covered for another 12 mins or until ready to serve (the rice will continue to cook in its own steam).
Prep the Rest
3
  • Meanwhile, peel and grate the garlic (or use a garlic press).
  • Quarter the lime.
  • Drain and rinse the mussels in a colander. Discard any broken shell pieces. IMPORTANT: Wash hands and equipment after handling raw mussels.
  • Quarter, core and thinly slice the apple (no need to peel).
  • Just before serving, toss the apple and salad leaves with the balsamic glaze and drizzle of oil. Season to taste with salt and pepper. 
Make the Sauce
4
  • Place a pan over medium heat with a drizzle of oil.
  • Fry the chorizo, 3-5 mins.
  • Add the Mexican spice mix and garlic and fry for 30 secs. 
  • Then stir in the coconut milk, stock, 100ml water (per 2P) and a pinch of sugar. 
  • Bring to the boil, then lower the heat and simmer until slightly thickened, 1 min. 
Add the Mussels
5
  • Once the sauce has thickened, add the mussels to the pan and bring to the boil. 
  • Pop the lid on and raise the heat to medium-high.
  • Cook until piping hot, 5 mins. IMPORTANT: Mussels served in shell, beware of sharp edges or broken shell. Discard any unopened mussels. Ensure they're piping hot throughout.
  • Taste and season with salt, pepper and lime juice. 
  • Cover to keep warm and set aside.
Dish Up
6
  • When everything's ready, share the mussels out between bowls, along with any remaining lime wedges for squeezing over. 
  • Serve the sweet potato fries, rice and tossed salad alongside, along with mayo for dipping.
Meal right image

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