• Ingredients: 41
  • Serves: 4
  • Prep: 30 min
  • Bake: 40 min

Moroccan-style mussels with medium onion, coarsely chopped, garlic cloves, thinly sliced, ground cumin, paprika, ground ginger, ground cinnamon, cayenne, olive oil, cider vinegar, can chickpeas, rinsed and drained, sugar, can whole tomatoes in juice, juice reserved and tomatoes coarsely chopped, lb cultivated mussels, scrubbed and beards removed, chopped fresh flat-leaf parsley. To make this moroccan-style mussels for 4 persons you will need 30 min for preaparation and 40 min for baking.

Ingredients

  • 1 medium onion, coarsely chopped
  • 2 garlic cloves, thinly sliced
  • 1 1/4 tsps. ground cumin
  • 1 tsp. paprika
  • 1 tsp. ground ginger
  • 3/8 tsp. ground cinnamon
  • 1/8 tsp. cayenne
  • 3 tbsps. olive oil
  • 1 tbsp. cider vinegar
  • 1 can chickpeas, rinsed and drained
  • 2 tsps. sugar
  • 1 tomatoes
  • 3 lb cultivated mussels, scrubbed and beards removed
  • 2 tbsps. chopped fresh flat-leaf parsley

For the dressing

  • 1 lb. soba noodles
  • 4 medium carrots, peeled and coarsely grated
  • 2 bunches scallions, thinly sliced on the bias
  • 2 bunches radishes, thinly sliced

Pork and stock:

  • 1 1/2 lb. boneless pork shoulder
  • Kosher salt, freshly ground pepper
  • 2 tbsps. vegetable oil
  • 2 lb. chicken necks, backs, and/or wings
  • 1 lb. pork spareribs
  • 2 bunches scallions, chopped
  • 2 carrots, peeled, cut into pcs.
  • 1 head of garlic, halved horizontally
  • 1 1″ pc. ginger, peeled, sliced
  • 1/4 cup bonito flakes

Ramen and garnishes:

  • 3 large eggs
  • 6 5-ounce packages fresh thin and wavy ramen noodles
  • 1/2 cup menma
  • 6 scallions, thinly sliced
  • 3 toasted nori sheets, torn in half
  • Chili oil, toasted sesame oil, and shichimi togarashi

For the chorizo potatoes:

  • 1 lb. Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
  • 3 tbsps. olive oil
  • 1 lb. fresh Mexican chorizo, removed from casing

For the tacos:

Directions

  1. Step 1 Cook onion, garlic, and spices in oil in a 5- to 6-quart heavy pot over moderately low heat, stirring, until onion is softened, about 6 minutes.

    For this step you will need

  2. Step 2 Stir in vinegar and simmer 1 minute. Add chickpeas, sugar, and tomatoes with their juice, then increase heat to moderate and gently simmer, uncovered, stirring occasionally, until slightly thickened, about 15 minutes.

    For this step you will need

  3. Step 3 Add mussels and return to a simmer. Cover tightly with lid and cook until mussels just open wide, 3 to 6 minutes.

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  4. Step 4 (Discard any mussels that remain unopened after 6 minutes.) Stir in parsley and serve in shallow bowls.

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Nutrition information

Calories 613 Carbohydrates 54 g (18%)
Fat 22 g (33%) Protein 51 g (102%)
Saturated Fat 3 g (16%) Sodium 1,558 mg (65%)
Polyunsaturated Fat 4 g Fiber 3 g (12%)
Monounsaturated Fat 10 g Cholesterol 95 mg (32%)