Moroccan Mussels (Moules à la Marocaine)
Mussels simmered in a spiced tomato broth with cumin, ginger, and cilantro.
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Cooking tools:
- Grater
- Chef's knife
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- Measuring spoon
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Ingredients
- 3 pounds mussels, scrubbed and debearded
- 2 tablespoons olive oil
- 1 yellow onion, finely chopped
- 4 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 teaspoons ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon cayenne pepper
- 1 can (14.5 ounces) diced tomatoes
- 1 cup dry white wine
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup fresh cilantro, chopped
- 2 tablespoons fresh lemon juice
- 1 loaf crusty bread, for serving
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