These are not your typical mussels served in run-of-the-mill white wine broth. The tomato harissa broth is an addictive elixir. Even though the mussels are served with rice, you will want to have plenty of crusty bread on hand to sop up the flavorful goodness.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Put the rice in a small pot and add 1 1/2 cups cold water and the salt. Bring to a boil over high heat. Reduce the heat to low, cover, and simmer until tender but still toothsome, 30 to 45 minutes. The cooking time for this rice varies; it’s wise to check the instructions on the package.
Step 2
Rinse the mussels under cold water while scrubbing with a vegetable brush. Remove any stringy mussel beards with your thumb and index finger as you wash them. Discard any mussels that are open or have broken shells.
Step 3
Put a Dutch oven over medium heat and coat with the oil. Add the garlic and stir for 10 seconds. As soon as the garlic begins to brown, add the wine, mussels, and tomato harissa. Give everything a good toss. Cover the pot and crank up the heat to high. Steam the mussels for 5 minutes. Remove the cover, give the mussels a stir so all are in contact with the heat, and quickly put the lid back on. Steam for another 2 minutes. Stir in the butter to melt.
Step 4
To serve, put about 1/2 cup rice in the center of each of 4 shallow bowls. Using tongs, fan the mussels around the rice and pour 1/2 cup of the broth over each portion. Garnish with the scallions and cilantro.
Ingredient Note
Step 5
Black Sticky Rice
Step 6
Also known as Thai black rice or purple sticky rice, this long-grain rice is a very attractive, deep purple color when cooked and has a sweet nutty flavor. Its firm texture and earthy taste mean it holds up well to assertive flavors. You can find it at Asian markets or online.
