Middle Eastern mussels from the Queen of Persian cooking: Sabrina Ghayour shows how a little rose harissa, garlic and honey bring big, bold Mediterranean flavours into a quick, easy dish that’s great for sharing.

Ingredients

Early Harvest Extra Virgin Olive Oil

50g salted butter

1 large onion, sliced

6 fat garlic cloves, thinly sliced

2 heaped tsp Rose Harissa

1kg mussels, prepared

300ml white wine

1 heaped teaspoon clear honey

15g dill fronds finely chopped

salt

 

Ingredients

Early Harvest Extra Virgin Olive Oil

50g salted butter

1 large onion, sliced

6 fat garlic cloves, thinly sliced

2 heaped tsp Rose Harissa

1kg mussels, prepared

300ml white wine

1 heaped teaspoon clear honey

15g dill fronds finely chopped

salt

 

1

Put a large pan on a high heat, add a drizzle of oil and the butter, then fry the onions until coloured

2

Add the garlic and harissa, then the mussels and mix well

3

Stir in the wine and honey, then season to taste. Cover and cook for 5 minutes

4

Once cooked, give the mussels a good stir and discard any unopened mussels. Garnish with the dill

Press enter or esc to cancel