Levantine cuisine · Fish & Seafood

Mahar bi Zeit

Mussels opened in their own juices with olive oil, plenty of garlic, cilantro and lemon.

Ingredients · for 4 servings

• 2 kg mussels
• 8 cloves garlic
• 1 bunch cilantro
• 2 lemons
• 8 tbsp olive oil
• 1 tsp chili flakes
• 2 shallots
• Salt, pepper

Instructions

1. Scrub the mussels thoroughly under running water, remove the beards and discard any already-open mussels that don't close when tapped.
2. Cut the garlic into thin slices, finely dice the shallots and coarsely chop the cilantro along with its tender stems.
3. Warm 5 tbsp olive oil in a large pot and let shallots, garlic and chili flakes infuse over low heat for 3 min., until the garlic is fragrant but has not taken on color.
4. Add the mussels and the juice of one lemon, close the pot and cook over high heat for 5–6 min., shaking vigorously twice.
5. Remove the lid, discard any unopened mussels and fold in half the cilantro along with pepper; season with only a little salt if needed, as the mussel broth is already salty.
6. Serve in deep bowls with the remaining olive oil, the rest of the cilantro and wedges of the second lemon, with flatbread for dipping.