⚽ 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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Harissa Moules
  1. 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.
  2. 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.
  3. 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.
  4. 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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