This spicy harissa mussels dish is great served with crème fraîche, fresh coriander leaves and homemade bread
- 4 cloves garlic
- dash olive oil
- 2 tins peeled and chopped tomatoes
- 30ml harissa paste
- 2kg fresh half-shell mussels, beards removed
- 1 bunch coriander
- salt and pepper, to taste
- crème fraiche
- fresh bread
- In a big pot, fry the garlic in a bit of olive oil, add the tomatoes and harissa paste and leave to simmer on a low heat for about 5-10 minutes.
- Add the mussels, cover the pot and simmer for a further 10-15 minutes, stirring occasionally.
- Roughly chop a small handful of coriander and stir it into the mussels.
- Season with salt and pepper to taste and discard any unopened mussels.
- Ladle a generous portion of mussels and tomato into a bowl, top with a blob of crème fraîche and a couple of fresh coriander leaves.
- Serve immediately with fresh homemade bread.
COOK’S TIP: A glass of bubbly goes well with this dish.
(This recipe serves 8–10 people)