Moroccan · Seafood
Essaouira Mussels in Chermoula
Essaouira's windy port throws up bucketloads of mussels, steamed here in a vivid chermoula broth of coriander, garlic, cumin and paprika until they gape open in their fragrant, spicy liquor. It's a cheap, sociable dish eaten straight from the pot with bread to mop every drop.
- Prep
- 20 min
- Cook
- 12 min
- Total
- 32 min
- Serves
- 3
- Level
- Easy
Ingredients
- 1.5 kg mussels, scrubbed and de-bearded
- 1 large bunch coriander, chopped
- 6 garlic cloves, crushed
- 1 tbsp cumin
- 1 tbsp paprika
- 1/2 tsp chilli
- 2 tomatoes, grated
- 4 tbsp olive oil
- Juice of 1 lemon
- Salt to taste
Method
- 1
Clean mussels
Scrub the mussels, pull off the beards, and discard any that are cracked or won't close.
- 2
Make the broth
Warm the oil, add the garlic, cumin, paprika and chilli, then the grated tomato and half the coriander, and cook to a loose sauce.
- 3
Steam
Tip in the mussels, cover, and steam 5–6 minutes, shaking the pan, until they open.
- 4
Finish
Add the lemon juice and remaining coriander and toss through the broth.
- 5
Check
Discard any mussels that stayed shut.
- 6
Serve
Serve in deep bowls with the broth and lots of bread.
Chef's tips
- De-beard and scrub just before cooking so the mussels stay alive and fresh.
- Don't overcook — they're done the second they open.
- The spiced broth is half the pleasure; make plenty and serve with crusty bread.
Frequently asked questions
How do I clean mussels?
Scrub the shells under cold water, pull the wiry beard toward the hinge to remove it, and tap any open mussels — if they don't close, throw them out.
Can I add cream?
That's not traditional here — Moroccan mussels stay in a light, spiced tomato-herb broth. Cream would mask the chermoula.