0.0 – 0 reviews • Main Dish
| Level: |
Intermediate |
| Total: |
1 hr 15 min |
| Active: |
45 min |
| 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
Instructions
- 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.
Nutrition Facts
| Serving Size |
1 of 4 servings |
| Calories |
1130 |
| Total Fat |
102 g |
| Saturated Fat |
52 g |
| Carbohydrates |
31 g |
| Dietary Fiber |
4 g |
| Sugar |
9 g |
| Protein |
27 g |
| Cholesterol |
260 mg |
| Sodium |
1516 mg |
