Best 3 Moroccan Style Mussels Recipes

MOROCCAN STYLE MUSSELS

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.

MUSSELS IN WHITE WINE AND GARLIC

Steps:

• Rinse and scrub mussels under cold running water. Using your fingers or a paring knife, remove beards (strings that hang from the mussels' shells), and discard.
• In a large stockpot set over medium heat, combine wine, shallots, garlic, and salt. Simmer 5 minutes. Add mussels.
• Cover, and increase heat to high. Cook until all mussels are open, about 5 minutes. Stir in herbs and butter. Remove from heat. Divide mussels and broth among four bowls. Serve immediately.

MOROCCAN CARROT SOUP WITH MUSSELS

Steps:

• Heat 1/2 tablespoon oil in a 3-quart saucepan. Add onion. Cook over low heat until starting to soften. Stir in cumin, cook briefly, stirring. Add carrots and 6 cups water. Bring to a boil, lower heat and simmer, covered, until carrots are very tender, about 20 minutes. Cool briefly. Purée in a blender in two batches. Return soup to saucepan, season with salt and pepper and add lemon juice. Set aside until shortly before serving.
• Place mussels in a shallow 2-quart saucepan or sauté pan. Add 1/2 tablespoon oil, toss over high heat about a minute, reduce heat to low, cover and cook until mussels open, 7 to 8 minutes. Remove mussels, draining well so juices stay in pan. Discard any that do not open. When mussels are cool enough to handle, shuck them into a bowl, discard shells and toss mussels with remaining oil and the cilantro. Strain mussel broth and add to soup.
• Reheat soup. To serve, place a few mussels in each of 6 warm soup plates. Serve plates to guests. Ladle soup over mussels at the table. If not using mussels, fold cilantro into soup, ladle soup into bowls and drizzle each portion with remaining oil.