Mussels Tagine à la Marocaine

This is one of those great one pot dishes; so quick and easy to make. You start with the sauce called Chermoula, by combining tomatoes, garlic, parsley, cumin and paprika. To that you add mussels without shell.
It’s a simple yet delicious sauce that can be used with all sorts of fish.

Ingredients: (2 to 3 servings)

1 lb frozen mussels, washed and cleaned (remove the black tail inside)

3 ripe tomatoes, peeled, seeds removed and grated
Or 1 can plum tomatoes, crushed

¼ cup parsley or cilantro, chopped

3 cloves of garlic, finely chopped

1 tsp each paprika and ground cumin

1 pinch of pure saffron threads

Salt & pepper, to taste

Kalamata or green olives, optional

Preserved lemon or 1tbsp lemon jus

2 tbsp olive oil

Directions:

If using fresh mussels, place them in a large pot over medium heat to steam. When mussels open, turn off the heat, drain and remove them immediately from the shell. Set aside to cool.

In a large heavy pot or Tagine, heat the oil over medium-high.

Add tomatoes, garlic, parsley, paprika, cumin, saffron and salt. Stir all ingredients together.

Reduce heat to medium low and let cook covered for about 20 minutes.

Add mussels, preserved lemon (or jus) and olives. Mix gently with the sauce, cover and cook for about 10 minutes. Sprinkle with some chilli flakes or serve with chilli sauce on the side.

Serve immediately with fresh bread, brown rice or pasta.