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We need your help.
Newspapers and media companies nationwide are closing or suffering mass layoffs since the coronavirus impacted all of us starting in March. City Weekly's entire existence is directly tied to people getting together in groups--in clubs, restaurants, and at concerts and events--which are the industries most affected by new coronavirus regulations.
Our industry is not healthy. Yet, City Weekly has continued publishing thanks to the generosity of readers like you. Utah needs independent journalism more than ever, and we're asking for your continued support of our editorial voice. We are fighting for you and all the people and businesses hardest hit by this pandemic.
You can help by making a one-time or recurring donation on PressBackers.com, which directs you to our Galena Fund 501(c)(3) non-profit, a resource dedicated to help fund local journalism. It is never too late. It is never too little. Thank you.
Monday, August 8, 2016
Monday Meal: Moroccan-Style Mussels
Posted By Ted Scheffler on August 8, 2016, 10:09 AM
I really love steamed mussels, in part because they're so quick and easy to make. This recipe, for example takes a total of only about 10 minutes to cook. The addition of Moroccan harissa - a Maghrebi hot chili pepper paste, the main ingredients of which are roasted red peppers, Baklouti pepper, serrano peppers and other hot chili peppers and spices and herbs such as garlic - gives these mussels a Moroccan spin.
Ingredients:
3 Tbs butter
1 large shallot, thinly sliced
4 oz. Spanish chorizo, removed from casing and thinly sliced
3 cloves garlic, peeled and minced
1 Tbs harissa
1 tsp. dried red chili flakes
3/4 cup chicken broth
3/4 cup dry white wine
2-3 lbs. fresh black mussels, cleaned and debearded
1/2 cup heavy cream
Method:
In a Dutch oven or large stock pot, saute the shallot in the butter over medium heat, 3-4 minutes or until soft.
Add the chorizo and garlic to the pot and cook, stirring, about 2 minutes.
Turn the heat to high and add the harissa, red chili flakes, chicken broth and wine. Bring to a boil and stir to deglaze the pan.
Lower the heat to medium and add the mussels to the pot. Cover the pot and allow the mussels to steam for 3-4 minutes or until the mussels open.
Add the cream to the pot and give the mussels a good stir.
Serve immediately, discarding any unopened mussels.
Photos by Ted Scheffler
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