Moroccan Mussels in Tomato Sauce with Semolina Pasta
Updated: Apr 11, 2020
I'm not a huge fan of seafood, so when I do cook it I love to dress it up in flavors that are big and bold and of course delicious. Mussels are usually a fine dining favorite but surprisingly easy to prepare and can be done in many different ways. To avoid additional hassle of debearding and cleaning I've choosen the farm grown, precooked route which definitely saves some time with preparation. I do hope you enjoy this as much as I do here's my recipe.
1 pound (500 grams) of pre cooked mussels (with shell) 250 grams plain tomato sauce (in jar) 2 medium sized tomato – chopped 2 teaspoons ground paprika 1 teaspoon ground cumin 1/2 teaspoon salt 1/4 teaspoon chilli pepper flakes 5-6 garlic cloves (crushed) 2 tablespoons olive oil 1/3 cup vegetable stock or water 1/2 cup of finely chopped celery and basil (mixed) 1 pack Semolina pasta ( spaghetti or linguine) Method ●Cook pasta in salted boiling water until well dente. Drain and set aside. ●Place olive oil in large saucepan on medium heat. Crush garlic and saute in oil till fragrant. ●Add tomato sauce and chopped medium tomatoes and cook on low heat for 2 mins. ●Add salt, paprika, cumin, chili flakes and stock. Stir in half of the chopped celery and basil. ●When the mixture begins to bubble add mussels and stir well. Cover and simmer for 10 mins. Serve hot by mixing pasta into sauce and topping with mussels and garnish with the remaining celery and basil. Thanks for joining me for another session of Food Therapy. Hope to see you soon ♥️