Mediterranean Style Mussels

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.

• Prep time: 20 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 516
• Protein: 55 g
• Carbs: 25 g
• Fat: 20 g

Ingredients

• 2 kg Mytilus galloprovincialis ( cleaned )
• 3 tbsp Extra virgin olive oil
• 1 piece Onion ( finely sliced )
• 3 piece Garlic ( minced )
• 3 piece Round tomato ( finely diced )
• 1 tsp Cumin ground
• 1 tsp Sweet paprika
• 100 ml Dry white wine
• 0.5 piece Fresh cilantro ( chopped )
• 0.5 piece Flat-leaf parsley ( chopped )
• 1 tsp Harissa

Instructions

1. Cleaning the mussels

   Scrape the impurities off the shells and remove the beard. Rinse them in clean water and discard any that remain open when tapped.

2. Aromatic base

   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. Cooking the mussels

   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. Finishing

   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.

Chef's tips

• 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.

Storage

Consume immediately. Mussels do not reheat well as they become rubbery.