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Recipe Inspiration – Spicy Mussels with tomato, chickpeas and basil

Serves 4

 

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 brown onion, finely chopped
  • 2 cloves garlic, crushed
  • 1 tablespoon harissa paste
  • 1 teaspoon smoked paprika
  • 1 x 400gm can cherry tomatoes
  • 1 x 400gm can chickpeas, rinsed and drained
  • ½ cup (125ml) water
  • Sea salt and cracked black pepper
  • 1kg mussels, cleaned
  • Basil leaves, to serve
  • Sourdough toast, to serve

 

Method

  1. Heat the oil in a large deep-sided, heavy-based frying pan over medium heat
  2. Add the onion and garlic and cook, stirring, for 5 minutes or until soft
  3. Add the harissa and the smoked paprika and cook for 1 minute
  4. Add the tomatoes, chickpeas, water, salt and pepper, increase the heat to high and bring to the boil
  5. Add the mussels, cover with a lid and cook for 6 minutes or until the mussels have opened.
  6. Remove from the heat and allow to stand, covered, for 5 minutes
  7. Divide between serving bowls and top with the basil. Serve with sourdough

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