Moroccan Style Mussels Food

MOROCCAN STYLE MUSSELS

Moroccan Style Mussels image

This one is from Gourmet May, 2006. "Chickpeas transform saucy mussels into a meal that's as hearty as it is seductive." I have not made this one yet, so times are an estimate.

Provided by SkinnyMinnie

Categories One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1 medium onion, coarsely chopped
2 garlic cloves, thinly sliced
1 1/4 teaspoons ground cumin
1 teaspoon paprika (preferably hot)
1 teaspoon ground ginger
3/8 teaspoon ground cinnamon
1/8 teaspoon cayenne
3 tablespoons olive oil
1 tablespoon cider vinegar
1 (15 ounce) can chickpeas, drained and rinsed
2 teaspoons sugar
1 (28 ounce) can whole tomatoes with juice, juice reserved and tomatoes coarsely chopped
3 lbs mussels, scrubbed and beards removed
2 tablespoons fresh flat-leaf parsley, chopped

Steps:

Cook onion, garlic, and spices in the olive oil in a 6-quart heavy pot over medium low heat. Stir until onion is softened, about 6 minute.
Stir in the vinegar and simmer for 1 minute.
Add the chickpeas, sugar, and tomatoes with their juice.
Increase the heat to medium and gently simmer, uncovered, stirring occasionally until slightly thickened, about 15 minute.
Add the mussels and return to a simmer.
Cover tightly with lid and cook until mussels just open wide, about 3-6 minute Discard any mussels that remain unopened after 6 min.).
Stir in parsley and serve in shallow bowls.

Nutrition Facts : Calories 590.6, Fat 19.6, SaturatedFat 3.1, Cholesterol 95.5, Sodium 1728, Carbohydrate 55.8, Fiber 8.4, Sugar 10.8, Protein 48.1

MOROCCAN CARROT SOUP WITH MUSSELS

Moroccan Carrot Soup With Mussels image

This is a Moroccan-style carrot soup, which can be served either hot or cold. Subtle sweetness (carrots), acidity (lemon), spice (cumin), fragrance (cilantro) and a touch of salinity (mussels) mirror the very aromas and flavor notes that the best of these German spätlese riesling wines deliver . The soup can also be made without the mussels, but not without the cilantro.

Provided by Florence Fabricant

Categories soups and stews, appetizer, side dish

Time 1h

Yield 6 servings

Number Of Ingredients 9

Ingredients

2 tablespoons extra virgin olive oil
1 medium onion, coarsely chopped
2 teaspoons ground cumin
2 bunches carrots, peeled, in 1-inch pieces
Salt
freshly ground black pepper
Juice of 1 lemon
1 pound mussels, scrubbed
1/2 cup finely chopped cilantro leaves

Steps:

Heat 1/2 tablespoon oil in a 3-quart saucepan. Add onion. Cook over low heat until starting to soften. Stir in cumin, cook briefly, stirring. Add carrots and 6 cups water. Bring to a boil, lower heat and simmer, covered, until carrots are very tender, about 20 minutes. Cool briefly. Purée in a blender in two batches. Return soup to saucepan, season with salt and pepper and add lemon juice. Set aside until shortly before serving.
Place mussels in a shallow 2-quart saucepan or sauté pan. Add 1/2 tablespoon oil, toss over high heat about a minute, reduce heat to low, cover and cook until mussels open, 7 to 8 minutes. Remove mussels, draining well so juices stay in pan. Discard any that do not open. When mussels are cool enough to handle, shuck them into a bowl, discard shells and toss mussels with remaining oil and the cilantro. Strain mussel broth and add to soup.
Reheat soup. To serve, place a few mussels in each of 6 warm soup plates. Serve plates to guests. Ladle soup over mussels at the table. If not using mussels, fold cilantro into soup, ladle soup into bowls and drizzle each portion with remaining oil.

Nutrition Facts : @context http, Calories 160, UnsaturatedFat 5 grams, Carbohydrate 16 grams, Fat 7 grams, Fiber 4 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 490 milligrams, Sugar 6 grams

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