Two thousand years ago Morocco, Algeria, Tunisia and Lybia was just one country known as Maghreb. It was home to the Berbers- a nomadic people. The North African chermoula is a powerful aromatic blend of onions, garlic, chilies, paprika, and saffron.
Serves 6
2 tablespoons Sweet paprika
½ tablespoon Ground Coriander seeds
¼ Teaspoon Ground cinnamon
1 teaspoon Freshly ground black peppercorns
2 teaspoons Kosher salt
½ teaspoon Cayanne
3 tablespoons Olive oil
1 Small Red onion, diced
1 Tablespoon Minced garlic
1 Pound Mussels, washed and cleaned
4 medium Lemons, one zested and all squeezed for juice
¼ Teaspoon Saffron, bloomed in ¼ cup warm water
¼ cup Freshly chopped cilantro
¼ Cup Freshly chopped mint
To prepare the Chermoula spices:
Combine the paprika, coriander, cinnamon, black pepper, salt and cayanne.
To Cook the Mussels:
In a heavy bottom sauté pan warm the olive oil. When hot, add the onions and garlic stirring with a wooden spoon, mix in the Chermoula spices. Pour the mussels into the pan, and add the lemon juice and saffron water. Cover the pan and turn up the heat to high to cook for 3-4 minutes until just cooked through and the shells open.
To Serve:
Remove the mussels from the pan. Place on a large platter. Garnish with reserved lemon zests, cilantro and mint.