black live mussels
scrub the live mussels.
Discard open mussels that do
not close after gently tapping.
Place them in
a large heavy based pot with a tight fitting lid. Add all
the ingredients except the coriander and pepper.
Cover, then place on high heat and allow it to come to the
simmer. Shake the pot vigorously as this helps the shellfish
to open, 20 seconds after the first wisp of steam has
emerged from the pot take off the lid and remove any opened
mussels to warm bowls. Return the pot to the heat, cover and
continue to cook for a few more minutes until the remainder
open, checking every 30 seconds or so. Discard any unopened
mussels. Once all the mussels are cooked and open and
divided between serving bowls, pour over the tomato sauce
and cooked couscous. Scatter with coriander leaves, fresh
cracked pepper and a squeeze of lime juice.
Fill your glasses with Riesling...and discover how
good life can be!
tip: always start a mussel dish cold - if you add
mussels to a pre-heated pot many will not open.