Go Back
–+ servings
PRINT RECIPE

Moroccan Mussels

Servings: 4 people
Author: GalleyPirate

Ingredients

  • 3 lbs Mussels, scrubbed and beards removed
  • 3 tbsp EVOO
  • 1 Onion, finely chopped
  • 4 cloves Garlic, minced
  • 1 tbsp Fresh ginger, minced
  • 2 tsp Cumin
  • 2-3 tsp Sugar
  • 1 tsp Harissa (or to taste)
  • 1/2 tsp Ground cinnamon
  • 1 tbsp Cider vinegar (or White Balsamic Vinegar)
  • 1 cup Chicken broth (can be made form Better Than Bouillon )
  • 1 can Chickpeas (15.5 oz can)
  • 2 cans Diced tomatoes (15.5 oz cans)
  • Flat leaf parsley and lemon

Instructions

  • Mince the garlic, onion and ginger. Heat the olive oil in your “large pot”…the one with a lid that you use all the time. Sauté the garlic, onion and ginger on a low flame until softened. Add the cumin, Harissa (or cayenne pepper), cinnamon, sugar and vinegar. Heat through for 2 minutes, stirring.
  • Add the cans of chick peas, tomatoes and cup of chicken broth. Cook on a low/medium flame for 10 minutes.
  • Add mussels, cover and steam for 5 minutes until shells open. Stir in parsley and serve with lemon wedges.

Notes