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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


    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


    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.

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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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