Delicious (NL)
Moroccan Mussels with Ras-el-Hanout and Harissa-Yoghurt / Marokkaanse mosselen met ras el hanout en harissa-yoghurt
Page 68
Cuisine: Mediterranean | Course Type: Main Courses
Tags: mussels harissa yoghurt Greek yoghurt
Recipe Reviews
friederike from Berlin,
Nice dish. In the top half, you actually couldn't taste anything on the mussels, certainly not the ras-el-hanout; in the bottom half, you could, and I thought it was a bit much. Also, I thought that actually you should place the carrots on top of the mussels instead of vice-versa, to get the flavours to mingle.
In any case, the Greek yoghurt with harissa made for a very nice sauce, except for one thing: mussels are always very salty on their own, and harissa is basically a salt-based sauce. DH didn't mind at all, I added a lot Greek yoghurt.
We briefly considered serving the harissa-yoghurt as one of several sauces with normal plain mussels next time, were it not that the harissa-yoghurt is so hot, and so strong in taste that you won't be able to taste any other sauce once you've had the harissa-yoghurt. Now I'm thinking that perhaps you should omit the harissa in the yoghurt (or use very, very little), and keep the ras-el-hanout instead.
(edited 5th March 2014) (0) comment (0) useful
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