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Put oil and butter in a pan that can hold all the mussels then fry onions and garlic on medium heat till they start to colour, then add harissa and prawns and stir.
Add the wine (you might want to add more wine) cover and let the mussels cook. (about 5mins) or when all are open, remember to chuck away any closed ones.
Mix in coriander and serve with a glass of chilled white wine and a chunk of crusty bread to dip.
Enjoy if the harissa is too spicy you can use rose harissa it is just as good.
Thanks for @jimmygingin for sharing this recipe with us on Instagram
- Olive oil
- Large knob of butter
- Medium onion sliced into half-moons
- 2/3 cloves garlic
- 1 heaped teaspoon of harissa paste
- 1kg Cornish Mussels.
- Small glass wine
- Coriander chopped
Publication Date: April 21, 2020.