- 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
- In a large Dutch oven, melt the coconut oil and butter over medium high heat.
- When the mixture begins to shimmer, add onion and cook until lightly caramelized and soft, about 5 minutes.
- 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.
- Slowly stir in the coconut milk and wine. Increase the heat to high and bring the mixture to a boil.
- 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.
- 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.