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West Coast Mussels

West Coast Mussels

Scarborough chef Phil Mansergh walks to work and forages for ingredients along the shoreline. Try his West Coast Mussels in Spicy Coconut Harissa.

West Coast Mussels

Scarborough chef Phil Mansergh walks to work and forages for ingredients along the shoreline. Try his West Coast Mussels in Spicy Coconut Harissa. Food and Wine West Coast Mussels European Print This
Serves: 4
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 1kg fresh mussels
  • 1 tin coconut milk
  • Harissa
  • 1kg red peppers, de-seeded, roughly chopped and sautéed in a little oil, until softened
  • ¼ preserved lemon, pips removed
  • 1 handful fresh coriander
  • 1 tbs ground cumin
  • 1 tsp minced fresh garlic
  • 2 whole green chillies

Instructions

  1. Blend the harissa ingredients together in a food processor.
  2. Place harissa paste in a large saucepan with the coconut milk. Gently reheat, check seasoning, then add mussels. Bring back to a simmer and sprinkle with fresh, chopped coriander.
  3. Serve with rustic bread.

Wine suggestion: Porcupine Ridge Sauvignon Blanc

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