Herbed Mussels Tagine

Herbed Mussels Tagine
Tagine preparation is particularly well-suited for Mediterranean Mussels from southern France or Spain. Larger than those from the English Channel and Atlantic, they also have a stronger flavor and go well with bold seasoning.

Ingredients (serves 4)

• 1.5 kg (3.3 lbs) large mussels
• 2 ou 3 garlic cloves
• Juice of 1 lemons
• 3 tbsp chopped flat-leaf parsley
• 1 tsp ground cumin
• 1/2 tsp paprika
• 1ou 2 tsp hot chili powder
• 100 ml (1/2 cup) olive oil
• Freshly ground pepper

how to cook mussels?

1- Scrub and rinse the mussels under cold water. Peel the zucchini into ribbons, then crush the garlic with the flat side of a knife.

2- Place the mussels in a large pot with half the lemon juice, one garlic clove, and a tablespoon of olive oil. Cover and cook over high heat for a few minutes, just until the mussels open. Drain them, keeping half of the shells and leaving the meat inside.

3- Strain the cooking liquid from the mussels through a fine sieve into a bowl. Add the chopped herbs, olive oil, the remaining lemon juice and garlic, cumin, paprika, and chili. Season with pepper and mix well.

4-Preheat the oven to 200°C (400°F, gas mark 6/7). Pour one-third of the mixture into a tagine dish, arrange the mussels on top, fitting them closely together. Pour over the rest of the mixture, cover, and bake for 4 to 5 minutes. Serve hot, straight from the oven.

FAQ – Frequently Asked Questions About Herbed Mussel Tagine

Can I use other types of shellfish instead of mussels?
Yes, you can substitute with other shellfish like clams or cockles. However, larger Mediterranean mussels are preferred for their rich flavor and ideal texture.

Do I need a traditional tagine to make this recipe?
Not necessarily. You can use any oven-safe dish with a lid, such as a Dutch oven or a deep baking dish covered tightly with foil.

Can I reduce the amount of olive oil?
Yes, you can reduce the olive oil to 5–6 tablespoons if you prefer a lighter dish. However, the oil helps enhance the flavor and gives the sauce a nice richness.

Can I prepare this recipe in advance?
It’s best served fresh right after cooking, as mussels are most flavorful when freshly steamed. However, you can prepare the marinade or sauce mixture ahead of time and refrigerate it.

What can I serve with this tagine?
It pairs well with crusty bread, steamed rice, or roasted potatoes for a complete meal.

1. What is the best way to eat mussel?
The best way to eat mussel is to steam them until they open, then enjoy them fresh and hot. They’re often served in a flavorful broth, like white wine, garlic, and herbs. Use an empty shell as a utensil to pull the meat from other shells, and dip the mussel or crusty bread into the broth. Discard any mussels that remain closed after cooking.

2. How to make creamy mussel?
Here’s a simple way to make creamy mussel:

• Sauté garlic, shallots, and a bit of butter in a pot.
• Add white wine and bring it to a boil.
• Add cleaned mussel, cover, and steam for about 5–7 minutes until they open.
• Remove mussel and set aside (discard any that didn’t open).
• Stir in heavy cream and a bit of Dijon mustard or lemon juice to the broth. Simmer for a few minutes.
• Add mussel back in, stir to coat, and garnish with fresh parsley.

Optional: You can add chili flakes or grated Parmesan for extra flavor.

3. How do you not overcook mussel?
To avoid overcooking mussel:

• Cook them just until they open—usually 5 to 7 minutes over medium-high heat.
• Shake the pot or stir once or twice during cooking.
• As soon as the shells open, remove them from the heat.
• Overcooked mussels become rubbery and less flavorful.

4. Do you cook mussels open or closed?
You cook mussel when they are still closed. Live mussel should be tightly shut or close when tapped. During cooking, they will open up, which indicates they’re done.

• Do not eat mussels that stay closed after cooking—they were likely dead before cooking and are unsafe to eat.