Saffron couscous with mussels
|2 kilograms of Prins & Dingemanse mussels||Small bunch of mint, finely chopped|
|1 pinch of saffron||2 teaspoons of ras el hanout|
|250 millilitres of boiling chicken stock||1/2 lime|
|1 onion, finely chopped||Small bundle of coriander, coarsely chopped|
|170 grams of couscous||100 milliliters of dry white wine|
|2 cloves of garlic, finely chopped||Black pepper|
|4 tablespoons of Greek yoghurt||Salt|
|5 tomatoes cut in chunks|
A little bit of Morocco with our mussels. We season our couscous with saffron, which produces a wonderful flavour and gives your couscous a beautiful yellow colour. Then add the stir-fried mussels, green herbs and a refreshing yoghurt dip. Serve with a green salad or roast some vegetables to make your meal complete.
Soak the pinch of saffron in the stock. Add the uncooked couscous to a bowl you can cover. Pour the boiling stock into the bowl until you have covered the couscous. Cover the bowl and leave the couscous to soak for 10 minutes. Stir with a fork. Prepare the refreshing yoghurt dip. Mix the Greek yoghurt with some mint and lime juice. Put in the fridge. Rinse the mussels generously with cold water. Discard broken mussels and those that remain open after being tapped with the backside of a spoon or against the dresser. Heat a dash of olive oil in a wok. Fry the onion and the garlic. Add the tomatoes, the white wine and the ras el hanout to the wok, bring to the boil, and leave to simmer until most of the water has evaporated. Season with black pepper and possibly some sea salt. Add the mussels to the pan and stir fry for a few minutes. Shake the pan a few times. When all the shells are open, the mussels are done. Spoon the mussels onto the saffron couscous and sprinkle with the coarsely chopped coriander. Serve with the yoghurt dip.
- Dutch bottom-culture mussels
- Selected by Prins & Dingemanse