Moroccan mussels with spices

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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