Mediterranean Style Mussels
Ingredients
- 2 kgMytilus galloprovincialis (cleaned)
- 3 tbspExtra virgin olive oil
- 1 pcOnion (finely sliced)
- 3 pcGarlic (minced)
- 3 pcRound tomato (finely diced)
- 1 tspCumin ground
- 1 tspSweet paprika
- 100 mlDry white wine
- 0.5 pcFresh cilantro (chopped)
- 0.5 pcFlat-leaf parsley (chopped)
- 1 tspHarissa
Method
Plump mussels opening in a short, vibrant red broth, scented with cumin and coriander. The steam rising from the pot smells of sea salt and warm spices.
- 1
Scrape the impurities off the shells and remove the beard. Rinse them in clean water and discard any that remain open when tapped.
- 2
In a large skillet, heat the olive oil. Sauté the chopped onion and minced garlic without browning. Add the diced tomatoes, cumin, paprika, and harissa. Let it simmer for 5 minutes until the tomato water evaporates.
- 3
Turn the heat to maximum. Toss the mussels into the skillet and pour in the white wine. Cover immediately. Shake the pan two or three times.
- 4
As soon as the mussels are all open, remove from heat. Add the chopped cilantro and parsley. The juice should be thickened by the tomato pulp and coat the shells.
Frequently asked questions
How do you get this dish right?
- Do not salt the cooking liquid, mussels already release their own sea salt.
- If a mussel remains closed after cooking, do not force it, discard it.
How long does this dish keep?
Consume immediately. Mussels do not reheat well as they become rubbery.
