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Mussel tagine with harissa & preserved lemon


  • Heat 1 tbsp oil in a large heavy-bottomed pot and gently sweat 1 chopped onion until translucent. Add 200 ml stock and the mussels. Cover and steam the mussels until just opened (discarding any unopened ones). Strain the mussels and then strain the cooking liquid and set both aside. 
  • Heat 2 tbsp oil in the pot and gently saute 2 diced onions. Add the spices, mix well and gently cook until toasted. Then add the tomatoes with the coriander and parsley bundle and the remaining stock. Mix well, turn the heat down and gently simmer for about 30 mins until reduced.
  • When the sauce is ready, remove the herbs and add ¼ cup mussel stock and the harissa paste. Mix well and return mussels to the pot. Stir and briefly cook to heat through. Check seasoning. Then add the preserved lemon, parsley and coriander.
  • Serve in large bowls with good crusty bread on the side.


  • olive oil
  • 3 brown onions
  • 700 ml chicken (or vegetable) stock
  • 2 kg mussels, scrubbed & beards removed
  • 1 tspn each ground cumin & coriander
  • ¼ tspn each sweet paprika & ground ginger
  • 1 kg whole peeled canned tomatoes, chopped
  • a small bunch of coriander & parsley stalks, bound together with kitchen string
  • 4 tbsp harissa paste
  • 1 heaped tbsp julienne preserved lemon
  • 1 heaped tbsp parsley & coriander leaves

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm