⚽ World Cup 2018 Game 27 – Belgium vs. Tunisia
Spicy Tunisian spices add an oomph to Belgian mussels in a warm bowl of Harissa Moules. The harissa adds a smokey flavor to the plump mussels and most importantly, transforms the creamy broth to add a spicy zest that is tasty AF with the toasted garlic bread.
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Ingredients
- 2 lbs live mussels
- 4 TBSP butter
- 1/2 cup shallots sliced thinly
- 5 cloves garlic chopped
- 1 large lemon juiced
- 1/2 tsp ground black pepper
- 3 TBSP spicy harissa paste
- 1/4 cup heavy cream
- 3 cups white wine
- 1 cup packed fresh parsley chopped
- garlic bread
Ingredients
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Instructions
- Clean and scrub the mussel shell, removing any beards. Discard the mussels that do not close. Keep mussels on ice or refrigerator until they are ready for use.
- In a large stock pot in medium high heat, melt the butter. Add the shallot and garlic and sautee for 4-5 minutes until it's translucent but not browned. Turn heat to high and add lemon juice + black pepper + harissa + cream + wine and boil for 2 minutes.
- Add most of the fresh parsley (reserve for garnish) and then add the mussels to the pot. Close the lot lid and let it cook for 1 minute. Open lid and some of the mussels will have opened. Toss the mussles in the shell and then close the lid to let it cook for 2 more minutes.
- Plate mussels in a bowl with all the broth and serve with pieces of toasted garlic bread. Garnish with fresh parsley.
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