My Favorite Mussels Recipe (So Far)

I recall the time, waaaay back in the days of this past June, that I first tried to make mussels at home. Gosh, it seems just like yesterday doesn’t it? 


While I loved that first recipe, this delicious Mussels with Chorizo and Spicy Charmoula Broth concoction from Bon Appetit is light years (pun intended) ahead of all of the mussel recipes I’ve tried in the past (this one doesn’t count as one of my mussel recipes because it’s not just mussels, gosh I loved this recipe). According to the magazine, “Charmoula is a North African mixture of herbs, oil, lemon and cumin. The spicy charmoula broth needs to chill overnight so be sure to begin one day ahead.” I’ve seen charmoula-inspired sauces, broths and what have you used a lot recently and have tried it a few times, however it was most delicious on the mussels and once you mixed with the chorizo, whoa, it was perfect. If you do decide to try this, do yourself a favor and go ahead and cut yourself plenty of crusty bread. If you think you are going to eat two slices, make four. I’ll be the first to admit that I ate five pretty good-size slices of crusty bread with the broth and there may have been some slurpage even after that.
They don’t have the recipe online so here you go. If you are a mussels fan give this a try, it’s your density :). On one note, if you can’t find harissa paste which I luckily did at Central Market, in ten minutes you can make your own and let me tell you this would be good on LOTS of other food items (sandwiches, olives, roasted meats) so give her a try!



 Mussels with Chorizo and Spicy Charmoula Broth
Bon Appetit
, December 2009

1 cup of fresh cilantro sprigs 

1/4 cup paprika 

3 1/2 tablespoons fresh lime juice 

4 garlic cloves, chopped 

1 tablespoon tomato paste 

1 tablespoon extra-virgin olive oil 

2 teaspoons harissa paste 

1 teaspoon ground cumin 

3 cups of vegetable broth 

3 ounces fresh Spanish chorizo. casing reomved, broken into pieces

3 pounds of mussels, scrubbed, debearded

Chopped fresh Italian parsley

Crusty bread

Puree first 8 ingredients in processor until smooth paste forms. Transfer to a large saucepan. Whisk in vegetable broth. Bring mixture to a boil. Reduce heat to medium and simmer about 20 minutes to blend flavors. Season charmoula broth to taste with salt and pepper. Cool broth slightly; cover and chill overnight to develop flavor.

Heat large pot over medium heat. Add chorizo and cook until browned, breaking up meat with back of spoon, about 3 minutes. Add mussels; stir to coat. Add 1 1/2 cups of charmoula broth. Cover pot; cook until mussels open, stirring occasionally, about 5 minutes (discard any mussels that do not open).

Transfer cooked mussels to large bowl. Season charmoula broth to taste with salt and pepper. Pour broth over mussels. Sprinkle with parsley and serve dish with crusty bread.

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