Harissa paste, a Tunisian hot sauce made of chilies, garlic and spices, adds a lovely warm zing to the broth of this simple dish. If you like things really spicy, double the amount of paste. Serve with crusty bread to sop up the delicious broth.
- Portion size 4 servings
- Credits : Canadian Living Magazine: May 2012
Ingredients
Method
Scrub mussels and remove any beards. Discard any that do not close when tapped. Set aside.In large skillet, melt butter over medium heat; cook shallots, stirring occasionally, until softened, about 5 minutes. Add garlic; cook until fragrant, about 2 minutes.
Add wine; simmer until reduced by half, about 5 minutes. Stir in clam juice and harissa; return to boil.
Add mussels; cover with tight-fitting lid and simmer until mussels open, about 5 minutes. Discard any that do not open. Remove from heat. Toss with parsley.
Nutritional facts Per serving: about
- Fibre trace
- Sodium 291 mg
- Sugars 1 g
- Protein 9 g
- Calories 118.0
- Total fat 5 g
- Potassium 274 mg
- Cholesterol 28 mg
- Saturated fat 2 g
- Total carbohydrate 5 g
%RDI
- Iron 21.0
- Folate 15.0
- Calcium 3.0
- Vitamin A 10.0
- Vitamin C 13.0
