| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Moroccan |
Antony’s, Morocco |
1 |
servings |
INGREDIENTS
| 3 |
tb |
Extra virgin olive oil |
| 1 |
sm |
Onion; chopped |
| 2 |
|
Garlic cloves; chopped |
| 2 |
tb |
Fresh coriander |
| 1/4 |
ts |
Chilli pepper; crushed |
| 1 |
ts |
Paprika |
| 1 |
ts |
Cumin |
| 150 |
ml |
Water |
| 2 |
|
Tomatoes; peeled, seeded and |
|
|
; chopped |
| 1 |
tb |
Tomato paste |
| 150 |
ml |
Tomato juice |
| 1 |
kg |
Mussels; washed and beards |
|
|
; removed |
|
|
Salt and freshly ground black pepper |
| 1/4 |
ts |
Lemon zest; grated |
| 2 |
ts |
Lemon juice; up to 3 |
| 6 |
|
Lemon wedges |
| 2 |
tb |
Flat leaf parsley; chopped |
INSTRUCTIONS
Heat a large frying pan over a high heat, add the olive oil, onion and
garlic and stir.
Add the coriander, chilli, paprika, cumin, water, tomatoes and tomato
paste, stir continuously. Bring to the boil.
Add the cleaned mussels and stir well, ensuring that all the mussels are
well coated in sauce. Leave the pan simmering for 5-8 minutes (or until the
mussels have opened).
When the shells have opened, pour in the lemon juice and grated lemon zest,
parsley and coriander and stir.
Pour the mussels and spice mix into a bowl, garnish with parsley and lemon
wedges. Serve immediately.
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