Name: Mussels Charmoula
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT1H15M0.000S
Yield: 4 servings
Ingredients: 15 cloves garlic, chopped; 1 medium yellow onion, chopped; 2 ounces olive oil; 2 sticks (1 cup) butter; 10 sprigs fresh cilantro, chopped; 8 Roma tomatoes, chopped; 2 red chiles, seeded and chopped; 1 teaspoon saffron, soaked in ice water; Pinch toasted cumin; Pinch smoked paprika; 2 cups vegetable stock; 1 cup heavy cream; 2 tablespoons minced shallots; 2 tablespoons olive oil; 1 1/2 pounds mussels; 3 tablespoons butter; 1 teaspoon sambal oelek; Salt and pepper; 10 sprigs fresh cilantro, chopped; Grilled bread with harissa aioli, for serving

Directions

Special equipment:

an immersion blender

For the chermoula sauce: Saute the garlic and onions in the olive oil in a saute pan on medium heat. Cook until they begin to caramelize, then add the butter, cilantro, tomatoes, red chiles, saffron, cumin and paprika. Cook for 5 minutes, stirring. Reduce the heat to low. Add the stock and cream, then cook, stirring occasionally, until reduced by half, about 30 minutes. Remove from the heat. Puree with an immersion blender. Set aside.
For the mussels chermoula: In a medium pot over high heat, saute the shallots in the olive oil for about 1 minute. Add the mussels and stir for one minute. Cover with 2 cups chermoula sauce (save any remaining sauce for another use). Add the butter and sambal. Cover and continue to cook for 5 minutes. Adjust the seasoning. Place in a serving bowl, then top with the cilantro and serve with grilled bread slathered in harissa aioli.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Daniel Wright, Senate Pub, Cincinnati, OH

Mussels Charmoula

Ingredients

Charmoula Sauce:

Mussels Charmoula:

Directions

Special equipment:

Tools You May Need

Tools You May Need

My Private Notes

Categories:

Looking for Something Else?

👩‍🍳 What's Cooking

Shop With Us

Related Pages