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.
Put a large pan on a high heat, add a drizzle of oil and the butter, then fry the onions until coloured
Add the garlic and harissa, then the mussels and mix well
Stir in the wine and honey, then season to taste. Cover and cook for 5 minutes
Once cooked, give the mussels a good stir and discard any unopened mussels. Garnish with the dill