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Baked Mussels with harissa and alioli

Baked Mussels

Baked Mussels with harissa and alioli
Recipe by: Chef Aphelele
Serves: 3-4
Recipe time: 35min
50g butter soft
1 cup (50g) bread crumbs, can be panko
1 large clove garlic crushed
1 tbs (15ml) chopped fresh parsly
1 packet frozen mussels with shell
 Mix butter, breadcrumbs, herbs and garlic. Crumb mussles with bread crumbs mixture and pre heat your over to 40 degrees and bake the mussles for 10min . Serve immediately.

1 Red pepper, Roasted and peeled
1 tsp. cumin seeds
¾ tsp. caraway seeds
10-15 dried long red chilies, rehydrated in boiling water for 10 minutes
10 small red chilies, deseeded
2 cloves garlic, crushed
60ml olive oil
Pre-heat oven to 200C. Roast pepper for 15-20 minutes. Transfer to a bowl and cover with plastic wrap. Once cool enough to handle, remove skin and seeds. Toast cumin & caraway, once fragrant transfer to a pestle and mortar, crush lightly. All ingredients into blender, season further if necessary. Transfer to a sterilized jar, cover with a layer of oil.

2 egg yolk
15ml white wine vinegar
15ml lemon juice
30ml Dijon mustard
2 Medium garlic clove, crushed
1 liter of vegetable oil
salt & pepper
Set up the bowl mixer with the whisk attachment or in a blender. Place the eggs, vinegar, lemon juice, mustard, garlic into the bowl and begin to whip. Whip until pale in color and the mix is airy. In a gradual stream add in the oil on the side of the mixing bowl until fully emulsified. Season to taste.
Mix alioli with harissa using only what you need depending on the amount of heat you prefer.

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