Serves 2 people
Preparation time 30 minutes
Cooking time 40 minutes
This is a delicious flavoursome tagine. We recommend serving it with steamed rice to mop up the beautiful juices. It can be made in the tagine, but you’ll need a large one, otherwise make it in a large pot.
800g mussels in their shell
2 chillies (optional)
2 tablespoons olive oil
4 cloves of garlic, crushed
1 bunch of parsley, finely chopped
1 teaspoon cumin
1 teaspoon ras el hanout
2 teaspoons sweet paprika
salt and pepper
Wash and deseed the chillies and cut in very small pieces. Slice the onion finely.
In a tagine, heat the oil on low heat. Fry the onion and garlic. When it is well browned, add the chilli and leave to cook for a few minutes.
Cover and continue to cook for 10 minutes.
Peel and chop the tomatoes and add to the onions. Add the parsley (keeping a small amount for decoration) and the rest of the spices. Add salt and pepper to taste.
Cover and cook for 15 minutes then pour in a half cup of water. Bring to the boil and then throw in the mussels. Cover and continue to cook for 10 minutes.
Serve the mussels in a deep bowl over the rice and decorate with parsley.