Mussels with Tomato and Chermoula Sauce

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Using Chermoula Mix



2kg fresh mussels
3 large tomatoes
4T olive oil
1 large or two small onions, finely chopped
2 T Alexandra’s Chermoula
3 T chopped flat leaf parsley
3 T chopped corriander
A squeeze of lemon



Make a small cross in the base of the tomatoes with a sharp knife.
Blanch them in boiling water for 20 seconds, drain and rinse under cold water.
Peel the skins and discard, then quarter the tomatoes and set aside.
In a large pot heat the oil and add the onion, and cook until soft.
Add the Chermoula and stir for 30 seconds and then add the tomatoes and herbs
Season with salt and pepper, cover and simmer for 15 minutes or until the tomatoes are soft.
Add the mussels along with a squeeze of lemon and cook, covered, on a high heat for about 6-8 minutes, or until the mussels have opened.
Serve in bowls with the sauce, and sprinkle over any remaining corriander.


Serves 4

Recipe inspired by World Kitchen Morocco from Murdoch Books

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