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Steamed Mussels with Harissa and Herbs
Steamed mussels make a flavorful dinner that can be on the table with little prep and in well under an hour. We cook them with earthy, spicy harissa balanced with a bit of honey, then finish them with a generous amount of herbs for bright, fresh flavor and color. Chickpeas make the dish more substantial and satisfying. Serve with warmed crusty bread for soaking up the delicious broth.
4
Servings
Tip
Don't forget to turn off the heat as soon as you see the mussels begin to open. Cover the pot right away and allow the mussels to gently finish cooking in the residual heat. As you transfer the mussels to a serving bowl, make sure to discard any that haven't opened.
30 minutes
Ingredients
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4
tablespoons (½ stick) salted butter, divided
-
1
medium yellow onion, halved and thinly sliced
Directions
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01In a large Dutch oven over medium, melt 2 tablespoons of butter. Add the onion, garlic, 1 teaspoon salt and ½ teaspoon pepper. Cook, stirring frequently, until the onion is golden brown, 5 to 8 minutes. Add the harissa and cook, stirring, until the paste begins to brown, about 1 minute.
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March 11, 2023
Meh.
Too much chickpeas. 1/2 a can would be fine. Or find some other way to bulk up the plate. Too much dill, not enough cilantro. (I can't believe I am about to say this) Too much butter. Tube harissa was boring. Really just didn't have the flavor we were looking for.
January 3, 2023
JC
This recipe was so very good. I did not have dill on hand so only used cilantro and the flavors were outstanding. Thank you!
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This dish was excellent! We used fresh parsley from our garden instead of cilantro and it still turned out great! Make sure to try this recipe with PEI mussels ;)