Moroccan Style Mussels

- Ready In:
- 45mins
- Serves:
- Units:
Nutrition Information
2
People talking
ingredients
- 1 medium onion, coarsely chopped
- 2 garlic cloves, thinly sliced
- 1 1⁄4 teaspoons ground cumin
- 1 teaspoon paprika (preferably hot)
- 1 teaspoon ground ginger
- 3⁄8 teaspoon ground cinnamon
- 1⁄8 teaspoon cayenne
- 3 tablespoons olive oil
- 1 tablespoon cider vinegar
- 1 (15 ounce) can chickpeas, drained and rinsed
- 2 teaspoons sugar
- 1 (28 ounce) can whole tomatoes with juice, juice reserved and tomatoes coarsely chopped
- 3 lbs mussels, scrubbed and beards removed
- 2 tablespoons fresh flat-leaf parsley, chopped
directions
- Cook onion, garlic, and spices in the olive oil in a 6-quart heavy pot over medium low heat. Stir until onion is softened, about 6 minute.
- Stir in the vinegar and simmer for 1 minute.
- Add the chickpeas, sugar, and tomatoes with their juice.
- Increase the heat to medium and gently simmer, uncovered, stirring occasionally until slightly thickened, about 15 minute.
- Add the mussels and return to a simmer.
- Cover tightly with lid and cook until mussels just open wide, about 3-6 minute Discard any mussels that remain unopened after 6 min.).
- Stir in parsley and serve in shallow bowls.
MY PRIVATE NOTES
Add a Note
RECIPE MADE WITH LOVE BY
@SkinnyMinnie
Contributor
@SkinnyMinnie
Contributor
Join The Conversation
all
reviews
tweaks
q&a
sort by:
-
The spices make the difference. I love the flavours of cumin and ginger in combination with cinnamon. The sugar adds the sweet note, which make this combination perfect. Tomatoes and chickpeas are a great addition for the mussels. I used more cayenne, because I like it very spicy. A mussel recipe, which brings together the wonderful taste of spices with the delicate flavours of mussels. And if you don't like mussels until now, you will like them from now on. Try it.
see 1 more