Moroccan cuisine · Fish & Seafood

Mussels in Chermoula

Mussels opened in a white wine and tomato broth, seasoned with a chermoula of cilantro and cumin.

Ingredients · for 4 servings

• 2 kg mussels
• 200 ml white wine
• 2 tomatoes
• 1 onion
• 5 garlic cloves
• 1 bunch cilantro
• 1 tsp cumin
• 1 tsp sweet paprika
• 1/2 tsp chili flakes
• 1 lemon
• 6 tbsp olive oil
• Salt, pepper

Instructions

1. Scrub the mussels thoroughly under running water, remove the beards and discard any that are already open.
2. For the chermoula, blend the cilantro, garlic, cumin, paprika, chili flakes, the juice of half a lemon, 4 tbsp olive oil, salt and pepper into a paste.
3. Finely dice the onion and sauté in 2 tbsp olive oil in a large pot for 4 minutes until translucent, add the diced tomatoes and cook along for 3 minutes.
4. Stir in two-thirds of the chermoula, deglaze with the white wine and bring to a vigorous boil once.
5. Add the mussels, close the pot and cook over high heat for 5–7 minutes, shaking vigorously twice, until all the shells have opened.
6. Discard any mussels that remain closed, fold in the remaining chermoula and serve with the broth and lemon wedges.