INGREDIENTS

1 lb fresh mussels
1/4 Cup Single-Varietal Olive Oil1 Tbsp Chermoula Blend
1 Cup coconut milk
1 Cup cooked couscous
Fresh cilantro

STEPS

Preheat oven to 400°F. Prepare couscous. In a small bowl, whisk together the olive oil and Chermoula blend, making a sauce/paste.

Spread cooked couscous in the middle of a sheet of parchment paper that is twice the length of a rimmed baking sheet. Top the couscous with mussels and a few spoonfuls of the chermoula sauce, then drizzle with the coconut milk. Fold over the ends of the parchment paper to make a “container,” and place securely in the middle of the rimmed baking sheet.

Bake in the oven for 12-15 minutes. Remove from oven, transfer mussels and couscous to a serving bowl, and garnish with cilantro leaves before serving.

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