Moroccan cuisine · Fish & Seafood

Tajine Moules bel Safran

Mussels in a golden broth of saffron, tomato and garlic, seasoned with cilantro at the last moment.

Ingredients · for 4 servings

• 1.5 kg mussels
• 1/2 tsp saffron threads
• 3 tomatoes
• 1 tbsp tomato paste
• 5 cloves garlic
• 2 onions
• 1 bunch fresh cilantro
• 1 tsp ginger (ground)
• 150 ml water
• 5 tbsp olive oil
• 1 lemon
• Salt, pepper

Instructions

1. Scrub the mussels under running water, remove the beards and discard any open ones that don't close when tapped; soak the saffron threads in 3 tbsp hot water.
2. Finely dice the onions, chop the garlic, and peel, seed and dice the tomatoes.
3. Heat olive oil in a wide pot and sauté the onions with garlic over medium heat for 5 min until translucent, without browning.
4. Toast the ginger and tomato paste for 1 min, then add the tomato cubes, saffron water and 150 ml water and simmer uncovered for 8 min into a thick broth.
5. Add the mussels, cover and cook over high heat for 5–6 min, shaking the pot vigorously once in between, until all the shells have opened — discard any that stay closed.
6. Sprinkle generously with chopped cilantro, season with pepper and a little salt, and serve immediately with lemon wedges and bread.