This amazing day, it is me again, Dan, welcome to my recipe website. Now, I’m gonna show you how to prepare a special dish, spicy couscous with mussels. One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look tasty.
Lay the couscous, and arrange the opened mussels around each portion of couscous, then ladle the broth from the pot over the mussels. Crab sticks and mussels have a pleasant delicate taste and are perfectly combined with soft crumbly couscous. Spiced mussels and pumpkin tagine with couscous. Place all the mussels in a large pot and rinse with plenty of cold water.
Spicy couscous with mussels is one of the most popular of recent trending meals on earth. It’s simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. Spicy couscous with mussels is something which I have loved my whole life. They are fine and they look fantastic.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook spicy couscous with mussels using 9 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Spicy couscous with mussels:
- Take 400 g couscous
- Prepare 800 g mussels, cleaned, beard removed
- Make ready to taste Fresh chilli
- Make ready 1 courgette
- Prepare 800 ml hot stock
- Prepare Tablespoon passata sauce
- Take to taste Salt
- Take Lemon and basil to serve
- Make ready Olive oil
Spoon some tomato broth over to moisten. Prepare couscous with chicken stock, according to the packet instructions. Middle Eastern spices make a lively couscous. Raisins and pine nuts add texture and flavour.
Instructions to make Spicy couscous with mussels:
- Put mussels in a pan, just as they are. Cover and turn on the heat to medium. When they release their water and open, switch off and set a side. Meanwhile, chop chillies and courgette. When cooled, shell half the mussels
- Fry chopped chilli in oil for 1-2 mins. Add the courgette and cook for another 5 minutes or so. Add passata sauce and a pinch of salt. Stir and cook for another few minutes
- Now add the mussels andthe then the couscous. Immediately add hot stock, stir well and turn off the heat. Cover and leave for about 5 minutes
- Fluff up with a fork and serve with lemon and basil š
Middle Eastern spices make a lively couscous. Raisins and pine nuts add texture and flavour. This dish works warm as a side dish, or can be served cool as a salad. Spicy, funky Calabrian sausage is the perfect companion to briny, sweet, steamed mussels. Discard cracked mussels or open mussels that don't close when tapped with another mussel.
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