This recipe is from ” Casa Moro”, the second cookbook published in 2004.
Ingredients
- 1 kg mussels or use small to medium clams
- 4 tbsps olive oil
- 2 plump cloves garlic peeled and finely chopped
- 100 g harissa
- 3 tbsps roughly chopped fresh coriander leaves
- extra virgin olive oil for drizzling
- sea salt and black pepper
Servings:
Instructions
- Wash the mussels under cold running water discarding any that are broken or open. Clean well and pull off any beards. Drain.
- Heat the oil in a large saucepan over a medium heat. When hot, but not smoking, add the garlic and fry for a few seconds until it just begins to colour.
- Add the mussels, the harissa and half the coriander. Cook, covered for 30 seconds to a minute until the mussels begin to open and release their juices, shaking the pan as you go.
- Then cook uncovered for a further 1-2 minutes until the shells have opened fully. Throw away any that are still closed.
- Check seasoning and serve immediately with the remaining coriander, and extra drizzle of olive oil over the top and bread.
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