Australian Gourmet Traveller - (10)October 2019 (1)

1 tbspoliveoil

1 kgmussels,scrubbed,

debeardedandrinsed

Plainyoghurt(optional),

toserve

Limecheeks,toserve

HARISSA

1 tspcuminseeds

1 tspcarawayseeds

6 driedlongredchillies,

soakedinhotwater

for 15 minutes

8 redbirdseyechillies

2 garliccloves,

coarselychopped

60 ml(¼cup)oliveoil

TOMATO-LEMONSALSA

2 tomatoes,diced

½ small red onion, diced

1 cupcoriander,finely

chopped,plusextraleaves

toserve

½ preservedlemon,flesh

removedandrindfinely

chopped

Juiceof1 lemon

1 Forharissa,dry-roastcumin

andcarawayseedsuntil

fragrant(seecook’snotes

p176),thenfinelycrushwith

a mortarandpestleorspice

grinder.Combinechilliesand

garlicina jugandblendwith

a hand-heldblenderuntil

finelychopped.Addground

spicesanda largepinchof

salt, then blend, gradually

addingoil,toa coarsepurée.

Seasontotaste.

2 Heatoilin a largesaucepan.

Addharissaandstiruntilfragrant

(20-30seconds).Addmussels,

coverwitha lidandshakepan

occasionallyuntilmusselsopen

(3-5minutes).Transfermussels

toa servingplateastheyopen

alongwithcookingjuices.

3 Fortomato-lemonsalsa,toss

ingredientsin a bowltocombine

andseasontotaste.Spoon

salsaovermusselsandserve

withflatbreadorcouscousand

yoghurt,if preferred,andwith

lime and extra coriander.➤

Musselswithharissa

SERVES 4-6 // PREP TIME 20 MINS // COOK 10 MINS

Freshlymadeharissaaddsbucketloadsofflavourtosimplycookedingredients,
suchasthemusselshere.Servethis dish with grilled Afghan-style flatbread or
couscous to soak up the juices.