Mussels in chilli and avocado sauce Recipe

• 2 kilograms/4 pounds live mussels, scrubbed and beards removed
• 3 tablespoons olive oil
• 2 tablespoons extra virgin olive oil
• 2 tablespoons butter
• 3 large shallots, peeled and thinly chopped
• 3 garlic cloves, peeled and crushed
• 1 fresh red chilli, finely chopped
• 2 carrots, finely chopped
• 1½ cups white wine
• Salt and pepper, to taste
• 3 tablespoons fresh coriander/cilantro, finely chopped
• 1 ripe avocado, peeled, deseeded, and chopped
• 50 grams/¼ cup crème fraiche /sour cream
• Juice of 1 lime

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