Spicy prawn and mussel tagine

Spicy prawn and mussel tagine

By
From
Arabesque
Serves
4
Photographer
William Meppem

Chickpeas are a firm favourite in Moroccan cooking, featuring in all sorts of couscous dishes and tagines, such as this spicy seafood version.

Ingredients

Quantity Ingredient
1/2kg mussels, bearded and well scrubbed
450g king prawns
60ml olive oil
2 whole shallots, finely chopped
100g chickpeas, soaked overnight and cooked
350g waxy potatoes, cut into 1 cm dice
1/2 can crushed tomatoes
2 tablespoons Chermoula
250ml stock or water
1/2 cup parsley leaves, chopped
1/2 cup fresh coriander, chopped, roots removed

Method

  1. De-beard and scrub the mussels thoroughly. Peel the body shells and legs from the prawns, leaving their heads and tails intact.
  2. Heat the oil in a large heavy-based pan. Add the shallots, chickpeas, potatoes, crushed tomatoes and tomato chermoula. Then add the stock and stir well. Cover and cook for 8 minutes until the potatoes are just tender. Turn up the heat and add the mussels and the prawns. Cover the pan and cook until mussels open (1–2 minutes), then season with pepper and sprinkle with parsley and coriander leaves.
  3. Serve immediately with crusty bread and salad.

Note

  • Do not add any salt as the mussel liquor is salty enough.
Tags:
Middle East
Middle Eastern
Arabic
Arabian
Arabesque
Greg
Lucy
Malouf
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