Chermoula mussels
This weekend’s recipe is a moreish pot of chermoula-scented steamed mussels.
SERVES
4
PEOPLE
Ingredients
2kg mussels
150ml dry white wine
For the chermoula paste
½ tsp cumin seeds
½ tsp coriander seeds
1 onion
4 cloves of garlic
1 tsp smoked paprika
Juice and zest of 1 lemon
200ml rapeseed oil
1 bunch coriander
1 bunch parsley
Sea salt
Method
To clean the mussels
Fill a large bowl with water and add the mussels to the water. Discard any mussels that have broken shells or do not close when tapped.
Using a small paring knife remove any barnacles from the shells and the beard of the mussel. The beard is what the mussel uses to attach itself to the surface of which it grows.
Rinse the cleaned mussels in a colander and refrigerate until just before cooking.
To make the chermoula paste
Place a small dry pan on medium heat.
Add the cumin and coriander seeds and toast for a couple of minutes until fragrant. Remove and bash in a pestle and mortar until ground.
Peel and chop the onion and mince the garlic. Place in a food processor or blender.
Add the smoked paprika, juice and zest of lemon, rapeseed oil, parsley and coriander. Season with a pinch of sea salt.
Blend on high speed until a paste is formed.
Place in the refrigerator until cooking the mussels.
To cook the mussels
Pre-heat a heavy based pot on a medium – high heat for 3 minutes. Drain the mussels well and check again at this stage for any that may have opened, that you’ll need to discard.
Add the drained mussels to the pot, immediately after adding the remaining 150ml of white wine and place a tight-fitting lid on the pot. Give the pot a little shake and leave to cook covered for 3 minutes.
Remove the lid and give this mussels a good stir. At this stage all the mussels should be cooked and open, discard any that haven’t opened. Add 3 heaped tablespoons of the chermoula paste and mix well. Bring the pot back to the boil and taste to adjust. Serve in warm bowls.
