Harissa Mussels | Jono & Jules do food & wine

There is no higher vacation dish than a giant bowl of clams. Serve with crusty bread to mop up all of the juice.

Wine suggestion: A fruity, recent and vibrant white is what we wished right here, so we opened up the Katxina Txakoli from the Basque Nation. We all know it could be more durable to seek out one thing produced from Hondarribi Zuri, however this grape is a superb addition to the native tapas, shellfish and pimenton.

Harissa Mussels – for two to 4 individuals

• olive oil, for frying
• 50g salted butter
• 1 massive onion, halved and sliced
• 6 cloves garlic, thinly sliced
• 2 heaped teaspoons of rose harissa
• 1 kg mussels, scrubbed and beard eliminated
• 300ml white wine
• 1 heaped tsp clear honey
• ½ tbsp sea salt flakes
• about 15 g of dill, leaves finely chopped

Warmth a big pan over excessive warmth.

Add sufficient olive oil to cowl the underside of the pan, then add the butter and onion and cook dinner till simply starting to color. Add the garlic and cook dinner for a minute, stirring so it would not burn.

Add the mussels to the pan and stir within the harissa to coat the mussels. Add the wine, honey and salt and blend effectively. Cowl the pan with a lid and let the mussels cook dinner till all of the shells are open – about 4 minutes.

Take away the lid, stir within the mussels and blend within the chopped dill.

Serve in a big heat bowl.

(Unique Sirocco recipe by Sabrina Ghayour, Mitchell Beazley, 2016.)