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    Mussels with harissa and lemon

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    Mussels with harissa and lemon

    • Preparation time: 10 minutes
    • Cooking time: 15 minutes
    • Total time: 25 minutes

    Serves: 2

    Ingredients

    1 tbsp olive oil
    1 onion, finely diced
    ½ bulb fennel, finely sliced
    2 cloves garlic, finely diced
    2 tsp Cooks’ Ingredients ruby rose harissa
    2 medium tomatoes, finely diced
    200g pack rope grown Scottish mussels
    200ml Cooks’ Ingredients fresh fish stock
    ¼ lemon, juice
    ¼ x 25g pack coriander, leaves only
    2 x 50g slices Essential Baguette

    Method

    1. Heat the oil over a medium heat in a large saucepan or sauté pan for which you have a lid. Fry the onion and fennel with a pinch of salt for a couple of minutes, then add the garlic and fry for another 3-4 minutes until soft and just turning golden.

    2. Stir in the harissa, then the tomatoes and fry for a minute more. Cut open the pouch of mussels and tip into the pan, stirring into the sauce, then add the stock, increase the heat and cover with a lid. Simmer for 4 minutes, then remove the pan from the heat.

    3. Squeeze in the lemon juice, then divide between shallow bowls and scatter with the coriander. Serve immediately with crusty bread.

    Your recipe note

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    Cook’s tip Our Scottish rope-grown mussels are responsibly sourced and MSC certified.  Best of all they are incredibly quick to cook, making them a brilliant stand-by for the easy meals.

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