TamalesMediumFree

River Mussel Tamales

Name: River Mussel Tamales
Prep time: 60 min
Cook time: 90 min
Total time: 150 min
Cuisine: Mexican
Ingredients: 1000 g Fresh mussels (tichindas); 3 Serrano chillies; 4 leaves Hoja santa (Mexican pepperleaf); 3 cloves Garlic cloves; 6 leaves Banana leaves; 120 g Lard; 1 White onion; 4 sprigs Epazote; 1 tsp Salt; 500 g Corn flour for tamales; 3 Tomatoes; 2 tbsp Vegetable oil

150 min (60 prep + 90 cook) Medium 16 servings Guerrero

Edmond Bojalil

Recetas Mexas

Published: 30 Mar 2026 · Updated: 30 Mar 2026

Guerrero river mussel tamales with hoja santa and chilli, wrapped in banana leaf.

About this recipe

Tichindas are river mussels from the Guerrero and Oaxacan Pacific coast, small and intensely flavoured with an inland-sea taste. These tamales wrap the mussels in corn masa seasoned with hoja santa and serrano chilli, cooked in banana leaf. The result is a dark, aromatic tamal full of earthy, briny flavour that is one of the most original and little-known dishes outside the Costa Chica and Oaxacan coast.

History & Origin

Tichinda is the Nahuatl name for the river mussel (Mytella strigata), a bivalve that inhabits the coastal lagoons, estuaries and rivers of the Costa Chica of Guerrero and the Oaxacan coast. For the Mixtec, Amuzga and Afro-Mexican communities of this region, tichinda has been a low-cost staple food for centuries, gathered in the lagoons of Chautengo, Tecomate and Corralero. The preparation of tichinda tamales responds to the historical need to preserve and transport this resource: by wrapping it in masa and cooking it in banana leaf, the tamal could be carried to the fields or market while remaining good for hours. Hoja santa — a plant with deep pre-Hispanic roots in Mesoamerican cuisine — acts as a natural flavouring that complements the briny taste of the mussel. This tamal is practically unknown outside the coast, making it one of the most authentic and least documented culinary treasures of Mexico.

Estimated cost

£17.20

Total cost

£1.08

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

195

Calories

10g

Protein

26g

Carbohydrates

Fat

2.5g

Fibre

490mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Clean the mussels by scrubbing with a brush under cold water. Remove the beards. Steam in a covered pot over high heat for 4–5 minutes until opened. Discard any that remain closed. Remove the meat from the shells and strain the cooking liquid.
2
Fry the chopped onion and garlic in oil until translucent. Add the serrano chilli and chopped tomatoes. Cook for 8 minutes. Add the mussel meat, epazote and chopped hoja santa. Season with salt and pepper. Cook for 3 more minutes. Set aside.
3
Beat the masa with the lard, salt and a little of the mussel cooking liquid until you have a smooth dough that does not stick to your hands. If too dry, add more liquid.
4
Pass the banana leaves over the gas flame (5 seconds per side) to soften and make them pliable. Cut into rectangles of about 30x25 cm.
5
Spread 3 tablespoons of masa in the centre of each banana leaf. Add 1–2 tablespoons of the mussel filling. Fold the sides of the leaf and then the ends to close the tamal like a parcel.
6
Place the tamales horizontally in a steamer. Steam for 90 minutes over medium-high heat. Check the water level every 30 minutes.
7
Rest for 10 minutes before serving. Accompany with hot green or red salsa.