Ingredients
Method
💠1-How to Clean Mussels (Tajine of Mussels with Chermoula)
- The cleaning process depends on the type of mussels used, but the principle is the same.
- It is best to choose Mediterranean mussels, as they are more delicious than others.
- Immediately discard any mussel that is broken or completely open.
- Submerge the mussels in clean, cold water.
- Using a dull knife or a coarse kitchen brush, scrape off the dirt or white deposits stuck to the outer shell until it becomes smooth and clean.
- Wash them with water, then place them in a pot, cover it, and leave it over medium heat until it releases its juices;
- do not add water to it.
- Leave it for 5 minutes until the shells open, and remove any that have not opened, as they are spoiled.
- This is the syrup we got from the dates. Don't throw it away; use it in other recipes
- The "beard": Remove the fibrous threads or hair that comes out from the side of the shell,
- known locally as the "beard," which is a strong thread used by mussels to attach to rocks.
- Pull these threads downwards toward the corner of the shell (the narrow side) with a quick motion to cut them off completely.
- The intestines or "dark part": Inside the mussel meat, there is sometimes a dark part that represents the digestive system
- (which may contain algae or sand residues).
- Many chefs remove it to ensure a clean taste, especially if the mussels are large or have not been well-washed and purified.
- There are those who do not like to remove the algae sac, believing it is beneficial, but I prefer to remove it.
- Now place them in a large bowl with water; wash them and empty them with your hands so that the water remains in the bowl, because at the bottom
- you will find sand and pebbles. Drain the water.
- Repeat this process in clean water several times until you find that the bottom of the bowl no longer has any sand.
- Use a bowl with its own strainer of the same size so you do not have to use your hands to drain the mussels.
- Try not to press on them so they do not crumble.
💠2-How to Prepare Mussels with Chermoula (Tajine of Mussels with Chermoula)
- The First Method: In a Pressure CookerIn a pressure cooker, add 1/2 cup of olive oil, then the clean mussels.
- Add the spices: 1/2 tsp of salt, 1/2 tsp of black pepper, 1 tsp of paprika, 1 tsp of cumin, 4 cloves of garlic, 4 tbsp of finely chopped cilantro, 2 bay leaves, 1/2 of a preserved lemon, and 1/2 cup of water,
- and mix everything.
- Close the pressure cooker and place it over high heat. Once it whistles, reduce the heat and let it simmer for 15 minutes.
- After 15 minutes, open the cooker. If there is too much liquid, let it simmer uncovered until the sauce thickens
- and reaches a consistent texture.
- Serve it in a hot Moroccan tagine or on an elegant serving platter to complete the artistic presentation
- The Second Method: "In a pan, add the same ingredients as the first method: oil, sliced garlic, cumin, salt, paprika, finely chopped cilantro, preserved lemon slices, and bay leaves
- Let them boil for one minute. Add the mussels and stir gently. Leave them for 5 minutes.
- Note: Do not add water here.
- You will notice some mussel juices; increase the heat to dry out the liquids for another 5 minutes, making a total of 10 minutes.
- Tajine of Mussels with Chermoula (bouzroug)
- When serving, remove the bay leaves and serve hot, garnished with lemon slices and olives.
Notes
- You can use frozen mussels, depending on availability.
- To get one kilo of clean mussels, you need approximately 2 kilos or more of mussels in their shells; after cleaning, you will naturally have a smaller quantity.