Shellfish with fennel & harissa
Equipment
Ingrediënten
- 450 g live mussels
- 2 tablespoons olive oil
- 4 shallots finely chopped
- 1 fennel bulb trimmed and finely sliced
- 1,5 teaspoon harissa paste
- 300 ml water
- juice of 1 lemon
- 450 g raw prawns in their shells thoroughly rinsed
- large bunch coriander finely chopped
- sea salt and black pepper
Instructies
- Scrub the mussels in plenty of cold water.
- Scrape off any barnacles and beards with a knife and discard any mussels that fail to open when lightly tapped on a work surface.
- Rinse well, then drain.
- Heat the oil in the base of a tagine or a large, heavy-based saucepan over a medium heat, stir in the shallots and fennel and cook for 3 minutes until they begin to soften.
- Stir in the harissa, pour in the measurement water and lemon juice and bring to the boil.
- Add the mussels and prawns to the tagine, reduce the heat, cover and cook gently for 5–6 minutes, or until the mussels open.
- Discard any that remain shut.
- Season, stir in the coriander and serve with couscous, if liked.
Notes / Tips / Wine Advice:
For shellfish with tomato & harissa,
add 1 x 400 g can chopped tomatoes to the tagine with the harissa paste. Stir in 1 teaspoon of sugar and 1 tablespoon of the chopped coriander, then pour in the water, omitting the lemon juice, and cook as for Shellfish with fennel & harissa.--------------------------------------------------------------------------------------------------
