Moroccan spiced Mussels with peppers and olives

This recipe is a special creation with exotic spices and flavours worthy of the best cafes. It incorporates the most wonderful flavours of Morocco. It has a slightly salty taste and a moorish want. A great favourite of mine.

Serves 4


12 mussels each (48) pre cleaned and de bearded
Red peppers –2 medium dice
Green peppers –2 medium dice
Black Olive Tapenarde 200gr (a good Tapenarde is always preferable)
Butter – 2 tablespoons
1 Lemon - juiced and fine zest
3 garlic cloves (roughly chopped)
½ Tspn ground coriander
½ Tspn turmeric
½ Tspn paprika
½ Tspn cumin
½ Tspn cinnamon
½ Tspn ginger powder
½ Tspn clove powder
¼ - ½ Tspn chilli powder
2 x Lemons for wedges
Parsley – hand full for chopping and garnish.
Sea salt and cracked black pepper


In a hot saucepan add the butter and the finely diced red and green peppers and cook until soft, add the garlic cloves, the Tapenarde and the dry spices. Stir over a medium heat. If needed add a little water to mix if required to soften. Adjust seasoning to suit (salt and pepper) and add the juice and zest of the lemon.

Cook the fresh mussels in a suitable sized pot with a little water. Allow to steam open discarding any that do not open. When cooked remove from pan and pry open slightly allowing a cavity for placing the spiced capsicum mixture.

Using a teaspoon or desert spoon place the spiced capsicum mixture into the mussels. Place the stuffed mussels onto a baking tray place under a hot grill or place into a hot oven to bake until heated. Alternatively place onto a hot bbq grill and cook. Serve onto a platter with lots of lemon wedges and a splash of chopped parsley and a dusting of paprika and a sprinkle of the whole olives for a garnish.

An alterative garnish style is to finely chop lemon peelings and sprinkle onto the mussels to give a fresh and zesty flavour...or squeeze a little lemon juice.


Moroccan spiced Mussels


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