Mussels in Harrissa sauce
This dish makes a perfect starter, or a tasty light lunch or supper.
This is my version of Harrissa paste which is used in most Moroccan food. I like the sweetness of the roasted red peppers, and the intensity of the chilli can be adjusted to suit your taste. This paste is great in tagine, or as a marinate for fish, chicken or roasted vegetables. It can also be used to make a great dressing when thinned out with lemon juice and a bit of honey. which in turn makes a great dressing for marinated olives. The possibilities are endless.