Ingredients for Moroccan Style Mussels
- 1 medium onion, chopped
- Garlic Cloves
- Ground Cumin
- Paprika
- Ground Ginger
- Ground Cinnamon
- Cayenne
- 2 tablespoons olive oil
- Cider Vinegar
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1 tablespoon sugar
- Tomatoes With Juice
- 2 pounds fresh mussels, scrubbed and debearded
- Fresh Flat Leaf Parsley
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How to Make Moroccan Style Mussels
- Heat 2 tablespoons of olive oil in a 6-quart heavy pot over medium-low heat. Add 1 medium onion, chopped, and 2 cloves garlic, minced. Cook until softened, about 6 minutes.
- Stir in 1 teaspoon ground cumin, 1/2 teaspoon ground coriander, 1/4 teaspoon turmeric, and a pinch of saffron threads (optional). Cook for 1 minute, stirring constantly, until fragrant.
- Add 2 tablespoons red wine vinegar and simmer for 1 minute.
- Stir in 1 (15-ounce) can chickpeas, drained and rinsed, 1 tablespoon sugar, and 1 (28-ounce) can crushed tomatoes with their juice.
- Increase heat to medium and gently simmer, uncovered, stirring occasionally, until slightly thickened, about 15 minutes.
- Add 2 pounds fresh mussels, scrubbed and debearded. Return to a simmer.
- Cover tightly and cook until mussels open wide, about 3-6 minutes. Discard any mussels that remain unopened after 6 minutes.
- Stir in 1/4 cup chopped fresh parsley.
- Serve immediately in shallow bowls with crusty bread for dipping.
Nutrition Information (Approximate per serving)
Sodium
72 g
Sugar
43g
Fat
15g
Carbs
18g
