I think Jamie Oliver is a bit hit and miss sometimes. But his cookbooks are worth it for the hits. This recipe was from Jamie’s 30 Minute Meals which is basically a book full of recipes for an entire meal all mashed into one. To be honest I don’t like this format – I just don’t cook this way. So when I find something I like I really need to separate it out into its own recipe.
This one was really good – I didn’t like the monkfish so I left that out. But its really quick and quite healthy too.
- 800g Mussels
- lug of olive oil
- pinch of fennel seeds
- 1 cinnamon stick
- 1 small red onion sliced
- 1/2 fresh long red chilli finely chopped
- 12 stoned olives (kalamata are good)
- 4 tomatoes
- 1 small preserved lemon finely chopped
- 1 heaped teaspoon ras el hanout
- pinch of saffron
- 250ml water
- some chopped coriander
- In a large heavy based pot add a lug of olive oil and set to medium heat
- Add a pinch of fennel seeds and a cinnamon stick. Fry till fragrant (few minutes).
- Add the sliced onion and chilli and fry for a minute. Then add the stoned olives. Let cook for a few minutes
- Roughly chop half the tomatoes, and finely chop the other half – add to the pan
- Add the finely chopped preserved lemon, the ras el hanout and a pinch of saffron.
- Give it a good stir and add 250ml water. Add the coriander and the mussels, pop the lid on and set the timer for 8 minutes.
- Check that the mussels have opened and if most of them have opened take off the heat and let it sit for a while with the lid on.
- Add a splash of olive oil to the couscous, some salt and pepper and stir to coat as much of the couscous as possible. Add enough boiled water to cover the couscous and then cover with a plate for 3 mins or more.
- Serve the tagine with the couscous. Too easy.