I first came across charmoula when I was working as a chef at a Mediterranean restaurant in Bristol. It’s a herb-laden sauce prolific in North African cuisine and it pairs fantastically with fish and grilled meats. We often served it with roast butternut squash and goat cheese as a tapas dish – a combination I thoroughly recommend. Earthy cumin and coriander paired with the rich, spiced porkiness of chorizo balance beautifully with the sea-sweetness of mussels. A gentle heat from the chilli and paprika warms the mouth slowly and brings the dish to life. If your diners are anything like the hungry gannets here at Fine Food HQ your plates will be wiped clean in no time!
Charmoula recipes vary hugely but consistently garlic and coriander feature highly in the ingredients list. Using freshly toasted and ground cumin is a great way to maximize the flavour but ready ground will also work. This recipe makes more chermoula than you will need – store the remainder in an airtight container in the fridge and use within three days.
TIP: When cooking with fresh coriander the stalks can be used in just the same way as the leaves. They are packed full of flavour and, when finely chopped, are a delicious addition to dressings, marinades and as garnish.
Serves 2 as a starter
Ingredients
- 1 Shallot, finely diced
- 1 Clove of garlic, finely diced
- 60g Cooking chorizo, finely chopped
- 600g Mussels
- Small glass dry white wine
- Crusty bread to serve
For the charmoula:
- 2 Cloves of garlic
- ½ tsp Sea salt
- 1 tsp Cumin seeds, toasted and ground
- ½ tsp Smoked paprika
- Juice of half a lemon
- ½ Red chilli, de-seeded and finely chopped
- Large bunch of fresh coriander, stems and leaves roughly chopped
- Extra virgin olive oil to loosen
Method
1. First make the charmoula so that the flavours have time to meld while you prepare the mussels. Put the cloves of garlic in a mortar and pestle along with the salt and crush to a smooth paste. Add the freshly ground cumin along with the paprika, lemon juice, chilli and coriander then bring together into a rough sauce. Loosen with a few generous glugs of good olive oil and check for seasoning. Once you are happy with the balance of spice, set it to one side.
2. Wash and de-beard the mussels, removing any barnacles with a knife and discarding any that have broken shells or don’t close when tapped. This step takes quite a while but is worth doing carefully and meticulously so you don’t end up with a gritty dish or an upset stomach.
3. Using a large pan with a tight fitting lid, heat a glug of olive oil over a medium heat. Put the shallots and garlic into the pan and stir for a minute or two, taking care not to let them catch or brown. Add the chorizo and cook for another couple of minutes, adding a generous spoonful of charmoula for the last minute. Next toss in the mussels and wine and swiftly cover with the lid. Shake the pan regularly, being careful to hold the lid on tight as you do. As soon as the mussels have opened (this should take about three to five minutes) turn off the heat and divide between the plates along with all the liquid. Add another drizzle of charmoula to each plate and serve with crusty bread to mop up the delicious juices.
