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. This dish would also be delicious made with clams instead of mussels.
What you’ll need
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Food Processor
$63 At Amazon
Large Saucepan
$60 At Amazon
Wooden Spoon
$7 At Amazon
Whisk
$10 At Amazon
Large Bowl
$18 At Amazon
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Recipe information
Yield
Serves 4
Ingredients
1
¼
3½
4
1
1
2
1
3
3
3
Need to make a substitution?
Preparation
Step 1
Purée 1 cup fresh cilantro sprigs, tough stems removed, 1⁄4 cup paprika, 3½ Tbsp. fresh lemon juice, 4 cloves of garlic, chopped, 1 Tbsp. tomato paste, 1 Tbsp. extra-virgin olive oil, and 1 tsp. ground cumin in food processor until smooth paste forms. Transfer to large saucepan. Whisk in 3 cups vegetable broth. Bring mixture to boil. Reduce heat to medium and simmer about 20 minutes to blend flavors. Season broth to taste with salt and pepper. Cool broth slightly; cover and chill overnight.
Step 2
Heat large pot over medium heat. Add 3 oz. fresh Spanish chorizo, casings removed, broken into pieces and cook until browned, breaking up meat with back of spoon, about 3 minutes. Add 3 lb. mussels, scrubbed and beards removed; stir to coat. Add 1½ cups charmoula broth. Cover pot; cook until mussels open, stirring occasionally, about 5 minutes (discard any mussels that do not open).
Step 3
Transfer cooked mussels to large bowl. Season charmoula broth to taste with salt and pepper. Pour broth over mussels. Sprinkle with chopped Italian parsley and serve dish with crusty bread.