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Mussels: Pirosmani's Moroccan Mussels

Source of Recipe


Laura Dewell, Pirosmani restaurant






List of Ingredients



• Charmoula Sauce (recipe follows)
  
• .
  
• 3 lbs. Mediterranean mussels (steamed, removed from shells)
  
• 3/4 cup cilantro, finely chopped
  
• 3/4 cup Italian parsley, finely chopped
  
• 3 Tbsp lemon juice
  
• 1/2 cup olive oil
  
• 2 shallots, finely minced
  
• 1 lb. spinach, cleaned, stems removed
  
• 1/4 tsp salt (plus 2 pinches)
  
• 1/4 tsp cracked black pepper (plus 2 pinches)
  
• 4 ounces feta cheese
  
• 1 Tbsp lemon zest
  






Instructions



1. Prepare the Charmoula Sauce. Pat mussels dry and place them in the Charmoula Sauce. Add the cilantro and parsley and gently mix. Marinate for 8 hours in the refrigerator. Stir occasionally.
   
   
2. Strain the oil from the marinade into a large skillet, reserving the herbs. Then mix the lemon juice and 1/2 cup olive oil with the herbs from the marinade and 2 pinches each of salt and pepper in a large bowl. (This will be used to put the mussels in after they are cooked.)
   
   
3. Heat a skillet over high heat until almost smoking, then reduce to medium-high and add as many mussels as will fit without crowding. Lightly brown on both sides. When cooked, add to the herb mixture in the bowl and keep warm.
   
   
4. After all the mussels are browned, remove all but 2 tablespoons of the oil from the pan. Saute shallots for 1 minute over medium-high heat, then add spinach and 1/4 teaspoon salt and pepper. Toss spinach until just wilted, 1 to 2 minutes. Remove from the heat and add the cheese, tossing gently.
   
   
5. Portion spinach between 6 plates. Remove mussels from herb mixture and place in a circle on the bed of spinach. Garnish with a little lemon zest.
   
   Makes 6 appetizer servings.
   
   CHARMOULA SAUCE:
   
   10 cloves garlic, finely minced
   1 Tbsp sweet Hungarian paprika
   3 tsp cumin
   3 tsp salt
   1/2 tsp cayenne pepper
   1 cup good-quality olive oil (not extra-virgin)
   
   Whisk together the garlic, paprika, cumin, salt, cayenne pepper and the olive oil. Simmer over medium heat in a saucepan for 5 minutes to bring the flavors together. Remove from heat and keep warm.