This recipe for mussels cooked in white wine and harissa is a delicious dinner recipe, perfect served with crusty bread for dipping.
2 lbs mussels
½ shallot, finely chopped
1 c white wine
1 Tbsp Harissa, plus more to adjust for more heat at end
3 Tbsp olive oil
10 parsley sprigs and more for garnish
Scrub each mussel and rinse well. Pull the beard off the mussel, then place mussels in a bowl of cold water.
In a pot, bring the olive oil, shallots, wine, harissa, parsley and salt and pepper to a boil. Allow to reduce slightly, about 4-5 minutes.
Use your hands to remove the mussels from the water and rinse them well in a colander.
Add the mussels to the pot and cover with lid. Let cook for about 5 minutes or until the mussels all open up. Remove any mussels that didn’t open and discard. Add the aleppo pepper just before removing from heat. Toss gently.
Serve the mussels in bowls. Add the broth on top. Garnish with parsley and serve with your favorite bread.