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

To serve

  • crème fraiche
  • coriander
  • fresh bread


  1. 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.
  2. Add the mussels, cover the pot and simmer for a further 10-15 minutes, stirring occasionally.
  3. Roughly chop a small handful of coriander and stir it into the mussels.
  4. Season with salt and pepper to taste and discard any unopened mussels.
  5. 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.
  6. Serve immediately with fresh homemade bread.

COOK’S TIP: A glass of bubbly goes well with this dish.

(This recipe serves 8–10 people)