Charred corn and tomato tostadas with smoked mussel purée recipe

Ingredients

• 2 fresh corn cobs
• 4 tbsp olive oil
• juice of 2 limes, plus wedges to serve
• 300g corn tortillas (or pitta chips if not avoiding gluten)
• 300g ripe tomatoes, cut into 1cm dice
• 1 small red onion, finely chopped
• ½ x 30g pack coriander, leaves and stalks separated
• 1 red chilli, finely chopped
• 1 large onion, finely chopped
• 120ml olive oil, plus extra as needed
• 3 garlic cloves, peeled and lightly crushed with a knife
• 1 tsp ground cumin
• 1 tsp ground cinnamon
• 3 tbsp chipotle paste
• 3 x 85g tins of smoked mussels, drained
• 1 large or 2 medium very ripe tomatoes, diced
• juice of ½ lime