Tunisian Harissa Mussels with Tomato and Caraway

Name: Tunisian Harissa Mussels with Tomato and Caraway
Prep time: 8 min
Total time: 8 min
Yield: 6 people
Cuisine: Tunisian
Ingredients: 1.8 kg Fresh mussels; 3 tbsp Olive oil; 1, chopped Onion; 3 cloves, minced Garlic; 1 to 2 tbsp Harissa; 3 ripe, grated or chopped Tomatoes; 1/2 tsp Caraway seeds; 150 ml White wine or fish stock; 2 tbsp, chopped Parsley; to taste Salt

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Harissa and caraway give the broth warmth and depth, but tomato keeps it juicy and easy to eat rather than aggressively hot.

Serves: 6 people

Preparation time: 8 min

Ingredients

Fresh mussels – 1.8 kg
Olive oil – 3 tbsp
Onion – 1, chopped
Garlic – 3 cloves, minced
Harissa – 1 to 2 tbsp
Tomatoes – 3 ripe, grated or chopped
Caraway seeds – 1/2 tsp
White wine or fish stock – 150 ml
Parsley – 2 tbsp, chopped
Salt – to taste

Method

STEP 1
Clean the mussels well. Adjust the harissa to the heat level you want, because some pastes are much fiercer than others.
STEP 2
Cook the onion in olive oil until soft, then add the garlic, harissa and caraway and stir for half a minute.
STEP 3
Add the tomatoes and cook until they lose their raw edge. Pour in the wine or stock and bring to a simmer.
STEP 4
Add the mussels, cover the pan and steam until opened.
STEP 5
Finish with parsley and taste the sauce before adding salt. Harissa and shellfish already bring plenty of intensity.