Drunken Mussels with Mex-Can Habanero Pepper Leaf Sauce


  • 1.5 kg of fresh mussels.
  • 1 tbsp of paprika.
  • 4 tbsp of Mex-Can Sacred Pepper Plant Sauce.
  • 1 shallot, minced.
  • 2 garlic cloves, minced.
  • 2 tbsp of parsley.
  • 500 ml water.
  • 100 ml of clam juice.
  • 30ml of mezcal.
  • 2 tbsp of olive oil.
  • 1 lemon, juiced.
20 minutes
6 servings
Main Dish


How to prepare:

  1. Clean the mussels.
  2. In a pot with olive oil sauté the garlic and shallots.
  3. Once they begin to release their aroma, stir in the paprika, half the Sacred Pepper Plant Sauce, the water, mezcal, and clam juice.
  4. Bring to a boil.
  5. Add the mussels and cover. Cook over high heat for about 5 minutes, or until their shells are open.
  6. Remove the mussels from the pot, reserving a bit of the cooking liquid.
  7. Mix in the remaining Mex-Can Sacred Pepper Plant Sauce with some of the cooking liquid and a few drops of lemon juice.
  8. Serve the mussels with the sauce and parsley on top.

Fish Ceviche

Ingredients: 400g basa fish. cut into bite-sized pieces. 3 tbsp. of Mex-Can Spicy Chipotle Sesame Seeds. ½ cup tomato, diced. ¼ of an onion, finely

Read More »