Spicy Garlic Mussels with Sweetcorn & Red Pepper

Sweetcorn and a little chilli make a very happy combination, especially when there are good mussels involved. La Curiosa's spicy garlic mussels bring the seasoning and their own sauce, so the rest can stay simple. Soften a pepper, warm the corn and add the mussels right at the end. Put the pan on the table with some bread and you have an easy warm tapa for two.

Serves: 2 as a tapa
Prep: 10 minutes
Cook: 12 minutes

Ingredients

• 1 tin La Curiosa Galician Spicy Garlic Mussels, sauce reserved
• 250g frozen sweetcorn kernels
• 1 small red bell pepper, deseeded and cut into small dice
• 2 spring onions, thinly sliced, white and green parts separated
• 1 tablespoon olive oil
• 2 tablespoons water
• 1 teaspoon lemon juice, plus more to taste
• 1 tablespoon chopped flat-leaf parsley
• Black pepper and salt, to taste
• Crusty bread, to serve

Method

1. Warm the olive oil in a medium frying pan over a medium heat. Add the diced pepper and white parts of the spring onions. Cook for 5–6 minutes, stirring, until the pepper begins to soften.
2. Add the frozen sweetcorn and water. Cover and cook for 4–5 minutes, stirring halfway, until the corn is piping hot and the pepper is tender. Remove the lid and let any excess water evaporate.
3. Turn the heat to low and stir in the sauce from the mussel tin. Lay the mussels on top and warm gently for 1 minute. They are already cooked, so there is no need to boil or fry them.
4. Take the pan off the heat. Add the lemon juice, parsley and green spring-onion tops. Taste before adding salt or extra pepper, as the tin brings plenty of seasoning. Serve straight away with bread for the garlicky juices.