Moroccan Style Mussels
Transport your taste buds to North Africa with these irresistible Moroccan Style Mussels, a dish bursting with bold, aromatic flavors. Fresh mussels are steamed in a fragrant broth of tomatoes, saffron, and harissa paste, seasoned with warm spices like cumin, coriander, and paprika. A touch of preserved lemon adds a tangy brightness, while fresh cilantro and parsley lend a vibrant finish. Perfectly paired with crusty bread to soak up the rich, spiced broth, this recipe is both a feast for the senses and a breeze to prepare in just 35 minutes. Whether you’re hosting a dinner party or treating yourself, these Moroccan mussels are a showstopping seafood dish that’s as impressive as it is comforting!
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 2 pounds fresh mussels
- 3 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 4 pieces garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1 tablespoon harissa paste
- 14 ounces canned diced tomatoes
- 1 cup vegetable stock or fish stock
- 0.25 teaspoons saffron threads
- 0.5 pieces preserved lemon, finely chopped
- 2 tablespoons fresh cilantro, chopped
- 2 tablespoons fresh parsley, chopped
- 0.5 teaspoon salt
- 0.25 teaspoons black pepper
- 1 loaf crusty bread, for serving
Instructions
Scrub and de-beard the mussels under cold running water. Discard any mussels that are cracked or do not close when tapped. Set aside.
Heat the olive oil in a large, deep skillet or pot over medium heat.
Add the chopped onion and sauté for 4-5 minutes until softened and translucent.
Stir in the minced garlic, ground cumin, coriander, and paprika. Cook for 1 minute until fragrant.
Add the harissa paste and stir well to incorporate.
Pour in the diced tomatoes and stock, then add the saffron threads. Stir and bring the mixture to a simmer.
Stir in the preserved lemon, salt, and black pepper.
Add the mussels to the pot, cover with a tight-fitting lid, and cook for 6-8 minutes, shaking the pot occasionally, until the mussels open. Discard any that remain closed.
Sprinkle the chopped cilantro and parsley over the mussels before serving.
Serve immediately with crusty bread to soak up the delicious broth.
Nutrition Facts
Calories |
821 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.2 g | 37% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 130 mg | 43% | |
| Sodium | 2155 mg | 94% | |
| Total Carbohydrate | 75.8 g | 28% | |
| Dietary Fiber | 4.9 g | 17% | |
| Total Sugars | 6.5 g | ||
| Protein | 64.9 g | 130% | |
| Vitamin D | 4.3 mcg | 21% | |
| Calcium | 181 mg | 14% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 1301 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
