Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 3 tablespoons | Extra virgin olive oil |
| 1 small | Onion; chopped |
| 2 \N | Garlic cloves; chopped |
| 2 tablespoons | Fresh coriander |
| ¼ teaspoon | Chilli pepper; crushed |
| 1 teaspoon | Paprika |
| 1 teaspoon | Cumin |
| 150 millilitres | Water |
| 2 \N | Tomatoes; peeled, seeded and |
| \N \N | ; chopped |
| 1 tablespoon | Tomato paste |
| 150 millilitres | Tomato juice |
| 1 kilograms | Mussels; washed and beards |
| \N \N | ; removed |
| \N \N | Salt and freshly ground black pepper |
| ¼ teaspoon | Lemon zest; grated |
| 2 teaspoons | Lemon juice; up to 3 |
| 6 \N | Lemon wedges |
| 2 tablespoons | Flat leaf parsley; chopped |
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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Carlton Food Network
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