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Mussel Tagine With Tomatoes |
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HistoricFoodie
Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4940 |
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Posted: 25 October 2013 at 17:50 |
This is another great recipe adapted from Paula Wolfert’s book Mediterranean Clay Pot Cooking.
The original recipe calls for a ½ cup of chopped cilantro, which we don’t care for. I substituted coriander seed instead, which maintains the Moroccan flavors. It’s important that your remove the mussels from the broth as soon as they open, otherwise there’s danger that they’ll toughen up. Keep in mind that they’ll continue cooking once you return them to the tagine. Although I haven't done so, there's no reason this same dish wouldn't work with shrimp or scallops if mussels aren't available. MUSSEL TAGINE WITH TOMATO & MOROCCAN FLAVORS 4 lb mussels 1 ½ lb ripe tomatoes ¼ cup olive oil 1 tbls finely chopped garlic ½ cup finely chopped parsley 2 tsp ground cumin 2 tsp ground coriander 2 tsp sweet paprika ¼ tsp red pepper Juice of a large lemon Sea salt to taste Prep the mussels. Refrigerate until ready to use. Cut the tomatoes in half crosswise and remove seeds. Grate each tomato half using the course side of a grater. Place the olive oil and tomato pulp in a tagine over medium-low heat and cook slowly, stirring occasionally, until reduced to a thick sauce. Add the garlic, parsley, coriander, cumin, paprika and red pepper. Cook, stirring, until the sauce is thick. Meanwhile steam the mussels until they just open. Drain, reserving the broth. Strain the broth through a double thickness of cheesecloth to remove any grit. Remove mussels from their shells (reserve a half dozen for garnish, if desired) Add a half cup of the broth to the tomato sauce. Season with the lemon juice and salt. Bring to a boil, reduce heat, and simmer, stirring often, until the sauce is reduced and thick again. Add the mussels to the tagine. Cover. Remove from heat to a wooden or cloth-covered surface. Let rest five minutes. |
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gonefishin
Master Chef Joined: 20 September 2012 Status: Offline Points: 1778 |
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Wow, those flavors sound terrific!
You didn't say, but I imagine bread is mandatory Nice recipe Brook...thanks for sharing! |
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Enjoy The Food!
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HistoricFoodie
Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4940 |
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I'm sure it would be, Dan, if served straight out of the tagine.
We had it on cous-cous, however, which absorbed much of the sauce, leaving little for mopping. |
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MarkR
Chef Joined: 03 February 2011 Location: St. Pete FL Status: Offline Points: 625 |
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Nice recipe Brook, sounds great! I'm thinkin scallops here, I just don't like black muscles. I love the green ones so maybe with them.
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Mark R
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HistoricFoodie
Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4940 |
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I would go with the bay scallops in this one, Mark. Sea scallops might send the timing off.
With the bay scallops I would poach them for no more than a minute. Drain and set aside without shocking. They'll finish cooking once you transfer them to the tagine. |
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MarkR
Chef Joined: 03 February 2011 Location: St. Pete FL Status: Offline Points: 625 |
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Yes I meant bay scallops. I'm not sure they even need to be poached, so easy to over cook. Thanks for the recipe! |
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Mark R
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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perfect timing, brook - my youngest son mentioned a few days ago that he actually likes mussels, and i have some in the freezer.
which leads to my next question: any specific adaptations when land-locked saps like me are forced to use froxen mussels?
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HistoricFoodie
Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4940 |
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Are they frozen raw or precooked?
If raw, let them defrost slowly in the fridge. Poach them about a minute or so. Then follow the recipe from the point where you remove the mussels from the shell. If precooked, add the defrosted mussels at the very end, so they just heat through from the retained heat of the tagine.
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HistoricFoodie
Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4940 |
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Whoops!
Went to make this again, tonight, and noticed I have the cumin listed twice. I've corrected it. But if anyone copied the original you need to adjust the recipe. |
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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definitely on my list, brook, but the frozen mussels might have to stay cool a week or two ~ i seem to be ainting myself in a corner where the to-do list is concerned, and i'm not even talkin' about food!
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gonefishin
Master Chef Joined: 20 September 2012 Status: Offline Points: 1778 |
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I was thinking the other day that this would be good with a single fish, or with a variety of seafood (fish, mussels, squid, etc). I think I'll give it a try with fish, any suggestions Brook?
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HistoricFoodie
Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4940 |
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It would, I think, have to be a robust fish to stand up to the sauce, Dan. Maybe swordfish? Or mackerel? Something like that.
I believe, too, that instead of making it as a fish tagine, I would follow the recipe (including the mussels), and use it as a sauce for fish that was cooked another way. Hmmmmmmmm? Now you've got me thinking. Maybe a grilled swordfish steak, topped with this sauce. I'll have to see what's available at the market. |
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gonefishin
Master Chef Joined: 20 September 2012 Status: Offline Points: 1778 |
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Yes, that sounds good! thanks!
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Hoser
Admin Group Joined: 06 February 2010 Location: Cumberland, RI Status: Offline Points: 3454 |
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Hmmmmm! very nice sounding recipe.
Add some fennel and up the red pepper a bit and you just about have the base for a wonderful cioppino. Add some fish and crab along with the mussels and maybe some clams....yep...sounds great to me. There's another one for my way too long to do list.
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Go ahead...play with your food!
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HistoricFoodie
Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4940 |
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I can't up the red pepper, Dave. Friend Wife is like the beautiful Mrs Tass, and doesn't do heat.
Were it up to me I'd plop in some harissa to really kick it up. |
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gonefishin
Master Chef Joined: 20 September 2012 Status: Offline Points: 1778 |
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Good points Dave! This is a recipe I'm definitely going to try in the future! The recipe reminded me of a pomodoro recipe I often make with fish, I think that may be the reason I kept placing the fish in this recipe as well. I really like the idea of cooking the mussels/sauce in the tangine separately and bring the fish into that. I like your ideas as well, more peppers would bring up the heat and the complexity. But, I seem to be in the same boat as everyone else, not only my lovely wife...but my two wonderful girls as well. Me and my son, on the other hand, would be fine
Can't wait!
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Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
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Divine dish surely. |
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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