Mussels in moroccan tomato sauce

Name: mussels in moroccan tomato sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 4 kilo fresh mussels; 2 onions; 2 cloves garlic; 1 dried chili pepper; 2 tablespoons olive oil; 2 teaspoons djinten ground cumin; 2 teaspoons ketoembar ground coriander; 2 teaspoons canjit crushed yellow root; 1 teaspoon allspice; 1 look tomato cubes 400 g; 1 dl White wine; 1 bag fresh coriander 15 g

A tasty recipe. The main course contains the following ingredients: fish, fresh mussels, onions, garlic, dried chili pepper, olive oil, djinten (ground cumin), ketoembar (ground coriander), koenjit (ground yellow carrot), allspice, tomato cubes (400 g), white wine and fresh coriander (15 g).

Ingredients

Kitchen Stuff

large mussel or soup pan

Directions

Wash mussels thoroughly.
Broken specimens and mussels that are wide open, and do not close after a firm tap.
Peel onions and garlic and finely chop.
Heat the oil and fry onion and garlic for 1 minute.
Chilies above it crumble and add ground cumin, coriander, turmeric and pimento.
Season the spices for 1 minute with stirring.
Add wine and tomato cubes, stir and simmer for about 2 minutes.
Mussels in sauce, cover on pan.
Cook clams for 5 to 8 minutes on high heat, until they are all open.
Pan shake up now and then.
In the meantime, pick the leaves of twigs of coriander.
Mussels with skimmer on a large serving dish, discard unopened specimens.
Give tomato sauce over mussels and sprinkle with coriander.
Serve pide (flat Turkish bread) or toasted shawarma rolls..