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

Ingredients

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

Method

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

  

Mark Dronjak mark@markdronjak.co.nz © Copyright 2008. Powered by: Woogloo V3

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