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Steamed Mussels with Harissa and Herbs

Steamed Mussels with Harissa and Herbs

By Courtney HillOctober 15, 2019

  • Makes
    4 servings
  • Cook Time
    30 minutes
  • Rating

Steamed mussels make a flavorful dinner that can be on the table with little prep and in well under an hour. We cook them with earthy, spicy harissa balanced with a bit of honey, then finish them with a generous amount of herbs for bright, fresh flavor and color. Chickpeas make the dish more substantial and satisfying. Serve with warmed crusty bread for soaking up the delicious broth.

Tip

Don't forget to turn off the heat as soon as you see the mussels begin to open. Cover the pot right away and allow the mussels to gently finish cooking in the residual heat. As you transfer the mussels to a serving bowl, make sure to discard any that haven't opened.

Ingredients
  • 4

    tablespoons (½ stick) salted butter, divided

  • 1

    medium yellow onion, halved and thinly sliced

  • 6

    medium garlic cloves, peeled and thinly sliced

  • Kosher salt and ground black pepper

  • ¼

    cup harissa paste, plus more to serve

  • 15½

    ounce can chickpeas, rinsed and drained

  • ½

    cup dry white wine

  • 1

    teaspoon honey

  • 3

    pounds ex's mussels, scrubbed

  • ½

    cup chopped fresh dill

  • ½

    cup chopped fresh cilantro

Step 1

In a large Dutch oven over medium, melt 2 tablespoons of butter. Add the onion, garlic, 1 teaspoon salt and ½ teaspoon pepper. Cook, stirring frequently, until the onion is golden brown, 5 to 8 minutes. Add the harissa and cook, stirring, until the paste begins to brown, about 1 minute.

Step 2

Stir in the chickpeas, wine, honey and ½ cup water. Bring to a boil over medium-high, then stir in the mussels and return to a boil. Cover and cook just until the mussels begin to open, 2 to 3 minutes.

Remove from the heat and let stand, covered, until the mussels fully open, 3 to 5 minutes, quickly stirring halfway through.

Step 3

Using a slotted spoon, transfer the mussels to a serving bowl, discarding any that did not open. Bring the cooking liquid to a boil over medium-high, then stir in the remaining 2 tablespoons butter.

Taste and season with salt and pepper. Off heat, stir in half of the dill and cilantro, then pour over the mussels. Sprinkle with the remaining herbs and serve with additional harissa.