283 – Mussels (Moules) Moroccan Style Recipe / بلح البحر (مولس) بالطريقة المغربية
- 1 pound (500 grams) of fresh mussels (with shell)
- 15 oz (425 grams) plain tomato sauce (in a can)
- 1 medium sized tomato – chopped
- 2 teaspoons ground paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 5-6 garlic cloves (crushed)
- 2 tablespoons olive oil
- 1/2 cup of finely chopped parsley and cilantro (mixed)
Step 1: Note about the mussels!
Make sure that the mussels are fresh! the way you test it, is to put the fresh mussels in a large bowl filled with cold water. The mussels are alive, and they will close when in contact with cold water. Also, if you see one that is not completely closed, but gently press on it, it should close. Remove and disgard any open mussels – it’s very important! Otherwise, you can get sick.
Step 2: Cooking the mussels
1- In a large pot, add the olive oil and heat on medium-high heat.
2- Add the plain tomato sauce, the chopped tomato, the crushed garlic, 1/4 cup of the mixed cilantro and parsley (we will keep the other half for later), and the spices (salt, pepper, cumin, and paprika).
3- Mix well. Cover the pot and cook the tomato sauce for 5 minutes.
4- When the tomato starts bubbling, add the mussels to the pot. Mix.
5- Cover the pot and cook the mussels for around 10-15 minutes on medium high heat. You may need to add a little bit of water (if necessary).
6- Once the mussels are ready, add the rest of the chopped parsley and cilantro. Mix.
7- Serve immediately, hot, along with crusty bread ( Moroccan bread or French baguette).