Harissa-Steamed Thai Mussels

Serves 2-4


  • 2 tablespoons coconut oil
  • 2 tablespoons butter
  • 1/2 sweet onion, diced
  • 2 garlic cloves, pressed
  • 2 tablespoons harissa paste
  • 1 teaspoon smoked paprika
  • kosher salt and ground pepper to taste
  • 12 ounces white wine (pinot grigio)
  • 1/2 cup canned full-fat coconut milk
  • 2 pounds mussels, debearded and scrubbed clean
  • 2 cups cherry tomatoes
  • 1 (14 ounce) can chickpeas, drained and rinsed
  • 1/4 cup of both fresh cilantro and basil, chopped
  • Serving: serve with toasted bread, pasta, or rice


  1. In a large Dutch oven, melt the coconut oil and butter over medium high heat.
  2. When the mixture begins to shimmer, add onion and cook until lightly caramelized and soft, about 5 minutes.
  3. Add the garlic and cook for about 30 seconds or until fragrant then immediately add the harissa, paprika, and a pinch each of kosher salt and pepper.
  4. Slowly stir in the coconut milk and wine. Increase the heat to high and bring the mixture to a boil.
  5. Add the mussels and tomatoes and cover. Cook for about 4-5 minutes shaking the pot occasionally until all mussels have opened. If any mussels haven’t opened after 10 minutes, throw them out.
  6. Stir in the chickpeas, chopped cilantro, and basil.

What is Harissa?

Harissa is a hot chili pepper paste, which is native to Maghreb (Western North Africa).

*Any nutritional information provided is an estimate. The accuracy for any nutritional information on this website is not guaranteed.

Thank you to the big community of food visionaries out there in the world, working together to inspire and pass on food traditions and flavors. This recipe began in the Half Baked Harvest book.


Coconut Curry Ramen

Serves 4


  • 3 tablespoons toasted sesame oil, divided
  • 3.5 oz shiitakes, torn
  • 4 garlic cloves, pressed
  • 1 tablespoon freshly ginger, grated
  • 4 cups chicken or vegetable broth
  • ½ teaspoon ground turmeric
  • ½ brown sugar
  • 2 tablespoon soy sauce
  • 1 tablespoon fish sauce
  • 1-2 tablespoons Sambal Oelek
  • 2 tablespoons mild red curry paste
  • 15 ounce can unsweetened coconut milk
  • 1 tablespoon lime juice
  • 9 ounces ramen noodles
  • For serving: chili oil, sesame seeds, chives, 4 boiled eggs, cooked and sliced in half
  • Protein Option: If you want to add a protein to this dish, cook it seperately or in the broth while boiling. This dish showcases shrimp that was seared in a pan seperately and added to the dish during serving.


  1. Heat 1 tablespoon sesame oil in a large pot over medium. Add shiitakes, and cook until they start to brown. Sprinkle with 1 tablespoon sesame oil, season with salt and pepper, cook until crispy and then remove from pot.
  2. Reduce the heat to low and add 1 tablespoon sesame oil, garlic, and ginger. Cook until fragrant, about 1 minute.
  3. Deglaze the pot with chicken or vegetable broth, stir with a wooden spoon while scraping up the brown bits on the bottom of your pot and bring to a boil.
  4. Meanwhile set 4 eggs into a small pot. Fill the pot with cold water until the eggs are submerged and have an additional inch of water above them. Heat the pot on medium high until the water begins to slightly boil. Immediately turn off the heat, cover, and let the pot sit on the stove for 7 minutes. Drain and run the eggs under cold water. Peel eggs and set aside until ready to serve.
  5. To the broth, add turmeric, brown sugar, soy sauce and fish sauce. Stir in red curry paste and Sambal Oelek. Add coconut milk and squeeze in lime juice.
  6. When the broth starts to boil, add ramen noodles and cook for 2-3 minutes. Option to cook the noodles seperately if you want to keep some for leftovers.
  7. Serve immediately with shiitakes, sesame seeds, chives, chili oil, and eggs. Your choice of protein can also be added to the dish.

Thank you to the big community of food visionaries out there in the world, working together to inspire and pass on food traditions and flavors. This recipe started here!