Recipe for Mussels Panagea

Here’s one of my favourite mussel recipes. The Bay of Fundy was actually connected to northern Africa before the world’s giant all-in-one continent, Panagea, divided (240 million years ago) into the various continents we know today. Maybe that’s why the Morrocan flavours of this mussel recipe seem so familiar to me...yum yum!

1 med. onion, coarsely chopped
2 garlic cloves, sliced
1 ¼ tsp ground cumin
1 tsp paprika (hot paprika powder if you can get it)
1 Tbsp grated fresh ginger (or powdered, if you don’t like it spicy)
1/2 tsp ground cinnamon
1/8 tsp cayenne
3 Tbsp olive oil
1 Tbsp cider vinegar
1 (15 oz) can chickpeas, drained and rinsed
1 dollop of honey
1 (28 oz) can plum tomatoes, drain and reserve juice, chop
3 lbs mussels, scrubbed under fresh water with beards removed
2 Tbsp fresh parsley, chopped

Cook onion, garlic, and spices in the olive oil in a 6-quart heavy pot over medium heat. Cook and stir about 5 minutes until onion is soft and slightly clear.

Stir in the vinegar and simmer for 1 minute.

Add the chickpeas, honey, and tomatoes with their juice.

Increase the heat to medium and gently simmer, uncovered, stirring occasionally until slightly thickened, about 15 minutes.

Add the mussels and lower heat to a simmer.

Cover tightly with lid and cook until mussels just open wide, about 3-6 minute. Throw out any mussels that remain unopened after 6 min.

Stir in parsley and serve in shallow bowls with a nice crusty bread. Serves 4.