Mediterranean mussels
Ingredients
4 persons
- 4 kilogram MSC mussels in the shell
- 4 red onions, finely chopped
- 2 red peppers, diced
- 4 twigs oregano
- 6 teaspoons fennel seed
- 4 teaspoons ras el hanout
- 2 teaspoons harissa
- 1200 Gram Elvea Pelati
- 200 milliliter fish broth
- 800 Gram fine stir-fry vegetables
- 4 lime
- 1 bunch Flat-leaf parsley
- 4 tablespoons olive oil
- pepper
- salt
Preparation
-
1
Rinse the MSC clams clean under cold water and soak for 10 minutes, discarding the broken and open ones. Pour off the liquid.
-
2
Fry the onion in a clam pot over medium-high heat with oil and add the red pepper.
-
3
Add the oregano, fennel seeds, ras el hanout and harissa. Deglaze with Elvea peeled tomatoes and simmer gently for 3 - 4 minutes over 94°C heat.
-
4
Deglaze with half the fish stock and bring the sauce back to a boil.
-
5
Add the mussels and shake them in between by shaking them with the lid on the pot. Cook the mussels with the lid on for 5 - 6 minutes over a heat of 160°C to 170°C.
-
6
After 2-3 minutes, add the stir-fried vegetables and leaf parsley. Shake well again and deglaze with some more fish stock and lime juice.
-
7
Now let boil a bit more on a lower heat of 130°C to 140°C.
-
8
Remove the mussels from the heat. Place wedged limes between the mussels and finish with fresh parsley.
