This is another awesome recipe that I have adapted from Jamie’s 15 Minute Meals. I have never cooked mussels from scratch before because I have always found them a little intimidating but this recipe is quick, easy and the results were delicious.
Moroccan mussels with sun-dried tomato toasties
Adapted from Jamie’s 15 Minute Meals
For the mussels
2kg fresh mussels
2 tablespoons harissa paste
4 cloves garlic
2 preserved lemons
2 tins chopped tomatoes
A pinch of saffron
A bunch of fresh coriander
For the toasties
1 ciabatta loaf
2 – 4 tablespoons of sun-dried tomato paste
For the tzatziki
1/2 a cucumber
4 tablespoons of natural yoghurt
Half a bunch of mint
First clean the mussels. You should rinse them thoroughly with cool water and throw out any that are broken or don’t close when gently tapped. Also pull out any beards.
Then put a large roasting tray over a medium heat. Pour in a little olive oil and then crush in the garlic, add the harissa and cook for a few minutes. Add the tinned tomatoes, safron, finely chopped preserved lemons, bring to the boil and simmer gently for 2 minutes. Add the mussels and cover with a double-layer of foil to steam for 5 – 6 minutes.
While this is happening put your griddle pan over a medium heat. Cut the ciabatta in half horizontally and then vertically so you have 4 “batons”. Gently grill the batons in the pan and then spread with the sun-dried tomato paste.
Grate the cucumber into a bowl and add a good pinch of salt. The squeeze the cucumber to get rid of the excess water. Add the yoghurt and the finely chopped mint. Stir well.
Remove the foil from the mussels. If any mussels have not opened, discard them. Sprinkle the chopped coriander over the top and serve with the ciabatta batons and tzatziki for dipping.