Best Moroccan Style Mussels Recipes

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MOROCCAN-STYLE MUSSELS



Moroccan-Style Mussels image

Categories     Garlic     Onion     Tomato     Steam     Quick & Easy     Mussel     Chickpea     Parsley     Gourmet

Yield Makes 4 main-course servings

Number Of Ingredients 14

1 medium onion, coarsely chopped (1 cup)
2 garlic cloves, thinly sliced
1 1/4 teaspoons ground cumin
1 teaspoon paprika (preferably hot)
1 teaspoon ground ginger
3/8 teaspoon ground cinnamon
1/8 teaspoon cayenne
3 tablespoons olive oil
1 tablespoon cider vinegar
1 (15- to 19-oz) can chickpeas, rinsed and drained
2 teaspoons sugar
1 (28-oz) can whole tomatoes in juice, juice reserved and tomatoes coarsely chopped
3 lb cultivated mussels, scrubbed and beards removed
2 tablespoons chopped fresh flat-leaf parsley

Steps:

  • Cook onion, garlic, and spices in oil in a 5- to 6-quart heavy pot over moderately low heat, stirring, until onion is softened, about 6 minutes. Stir in vinegar and simmer 1 minute. Add chickpeas, sugar, and tomatoes with their juice, then increase heat to moderate and gently simmer, uncovered, stirring occasionally, until slightly thickened, about 15 minutes. Add mussels and return to a simmer. Cover tightly with lid and cook until mussels just open wide, 3 to 6 minutes. (Discard any mussels that remain unopened after 6 minutes.) Stir in parsley and serve in shallow bowls.

MOROCCAN STYLE MUSSELS



Moroccan Style Mussels image

This one is from Gourmet May, 2006. "Chickpeas transform saucy mussels into a meal that's as hearty as it is seductive." I have not made this one yet, so times are an estimate.

Provided by SkinnyMinnie

Categories     One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 14

1 medium onion, coarsely chopped
2 garlic cloves, thinly sliced
1 1/4 teaspoons ground cumin
1 teaspoon paprika (preferably hot)
1 teaspoon ground ginger
3/8 teaspoon ground cinnamon
1/8 teaspoon cayenne
3 tablespoons olive oil
1 tablespoon cider vinegar
1 (15 ounce) can chickpeas, drained and rinsed
2 teaspoons sugar
1 (28 ounce) can whole tomatoes with juice, juice reserved and tomatoes coarsely chopped
3 lbs mussels, scrubbed and beards removed
2 tablespoons fresh flat-leaf parsley, chopped

Steps:

  • Cook onion, garlic, and spices in the olive oil in a 6-quart heavy pot over medium low heat. Stir until onion is softened, about 6 minute.
  • Stir in the vinegar and simmer for 1 minute.
  • Add the chickpeas, sugar, and tomatoes with their juice.
  • Increase the heat to medium and gently simmer, uncovered, stirring occasionally until slightly thickened, about 15 minute.
  • Add the mussels and return to a simmer.
  • Cover tightly with lid and cook until mussels just open wide, about 3-6 minute Discard any mussels that remain unopened after 6 min.).
  • Stir in parsley and serve in shallow bowls.

Nutrition Facts : Calories 590.6, Fat 19.6, SaturatedFat 3.1, Cholesterol 95.5, Sodium 1728, Carbohydrate 55.8, Fiber 8.4, Sugar 10.8, Protein 48.1

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