Moroccan Mussels with Chermoula

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Chermoula brings herbs, garlic, cumin and lemon together in a way that makes mussels taste vivid, fragrant and almost grilled.

Serves: 6 people

Preparation time: 25 min

Ingredients

• Fresh mussels – 1.8 kg
• Fresh coriander – 1 bunch
• Flat-leaf parsley – 1/2 bunch
• Garlic – 4 cloves
• Ground cumin – 1 tsp
• Smoked paprika – 1 tsp
• Lemon juice – 2 tbsp
• Olive oil – 4 tbsp
• Tomato – 1, grated
• Water – 120 ml
• Salt – to taste
• Black pepper – to taste

Method

STEP 1
Make the chermoula first by blending or chopping the coriander, parsley, garlic, cumin, paprika, lemon juice and olive oil into a coarse green paste.
STEP 2
Set aside a spoonful of the chermoula for finishing. Mix the rest with the grated tomato and water in a large pot and bring it gently to a simmer.
STEP 3
Add the cleaned mussels, cover and let them steam until opened. The chermoula will loosen into a bright green-gold broth.
STEP 4
Shake the pan, taste the liquid and only then adjust the seasoning.
STEP 5
Spoon the reserved chermoula over the top just before serving for an extra fresh hit.