Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, spicy couscous with mussels. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Spicy couscous with mussels is one of the most favored of recent trending foods on earth. It’s easy, it’s fast, it tastes yummy. It is enjoyed by millions every day. They are nice and they look fantastic. Spicy couscous with mussels is something which I’ve loved my entire life.
Add mussels and reduce heat to medium-low. Lay the couscous, and arrange the opened mussels around each portion of couscous, then ladle the broth from the pot over the mussels. Spiced mussels and pumpkin tagine with couscous. Place all the mussels in a large pot and rinse with plenty of cold water.
To begin with this recipe, we must first prepare a few ingredients. You can have spicy couscous with mussels using 9 ingredients and 4 steps. Here is how you cook it.
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The ingredients needed to make Spicy couscous with mussels:
- Get 400 g couscous
- Get 800 g mussels, cleaned, beard removed
- Get to taste Fresh chilli
- Take 1 courgette
- Prepare 800 ml hot stock
- Prepare Tablespoon passata sauce
- Get to taste Salt
- Get Lemon and basil to serve
- Make ready Olive oil
Put the couscous into a bowl and add a couple of tablespoons of olive oil. Halve the lemons and squeeze in the juice from two of the halves. Spoon the couscous into a large serving bowl and give it a stir with a fork to help it fluff up. Top with the fish, vegetables, and juices from the pan, sprinkle with.
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Instructions to make Spicy couscous with mussels:
- Put mussels in a pan, just as they are. Cover and turn on the heat to medium. When they release their water and open, switch off and set a side. Meanwhile, chop chillies and courgette. When cooled, shell half the mussels
- Fry chopped chilli in oil for 1-2 mins. Add the courgette and cook for another 5 minutes or so. Add passata sauce and a pinch of salt. Stir and cook for another few minutes
- Now add the mussels andthe then the couscous. Immediately add hot stock, stir well and turn off the heat. Cover and leave for about 5 minutes
- Fluff up with a fork and serve with lemon and basil 😀
Spoon the couscous into a large serving bowl and give it a stir with a fork to help it fluff up. Top with the fish, vegetables, and juices from the pan, sprinkle with. Prepare couscous with chicken stock, according to the packet instructions. White wine mussels with pearl couscous. Pearl couscous is from Israel (it is also called Israeli couscous) and is made by forming semolina flour into balls.
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