Antony Worrall Thompson

Moroccan Mussels with Spices

3 tablespoons extra-virgin olive oil
1 small onion, chopped
2 garlic cloves, chopped
¼ teaspoon chili pepper, crushed
1 teaspoon paprika
1 teaspoon ground cumin
2/3 cup water
2 tomatoes, peeled, seeded and chopped
1 tablespoon tomato paste
2/3 cup tomato juice
2¼ pounds mussels, washed and beards removed
Salt and freshly ground black pepper to taste
¼ teaspoon lemon zest, grated
2-3 teaspoons lemon juice
6 lemon wedges
2 tablespoons Italian parsley, chopped
2 tablespoons cilantro leaves

Heat a large frying pan over a high heat, add the olive oil, onion and garlic and stir. Add the chilli, paprika, cumin, water, tomatoes and tomato paste, stir continuously. Bring to the boil.

Add the cleaned mussels and stir well, ensuring that all the mussels are well coated in sauce. Leave the pan simmering for 5-8 minutes (or until the mussels have opened).

When the shells have opened, pour in the lemon juice and grated lemon zest, parsley and cilantro and stir.

Pour the mussels and spice mix into a bowl, garnish with parsley and lemon wedges. Serve immediately.