Harissa Mussels
Harissa, a North African and Middle Eastern cooking staple, adds a hint of spicy heat and flavor to a bowl of mussels paired with a full-bodied and structured Tavel Rosé.
Servings 4
Equipment
- a large heavy dutch oven I used a 5 qt. Le Creuset
Ingredients
- extra virgin olive oil I like California Olive Ranch medium "Global Blend" for cooking
- 1/4 cup unsalted butter
- 1 large white onion, halved and sliced into half moons
- 6 large garlic cloves, thinly sliced
- 2 heaping teaspoons rose harissa
- 2½ lb. mussels, cleaned and de-bearded
- 1¼ cups dry white wine
- 1 teaspoon honey
- 1 tablespoon Kosher sea salt I use Redmond
- 1/4 cup Italian parsley, chopped
Instructions
- Over medium-high heat add 2-3 tablespoons of olive oil to cover the bottom of your dutch oven. Add the butter. When the butter is melted, add the onions and sauté until they are soft and starting to turn golden. Stir in the garlic and cook for about 1 minute. Mix in the harissa. Add the mussels and stir to coat them with the sauce. Stir in the wine, honey, and salt. Cover the pot with a tight lid for about 5 minutes or until the mussels have opened.
- Remove the lid and give the mussels a good stir. Discard any unopened mussels. Sprinkle the mussels with chopped parsley and serve with a French baguette for mopping up the sauce.