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Recipe details are AI-generated from the video and may contain errors — for reference only.
Soak 500g of fresh mussels in cold water and check that their shells are closed; discard any open mussels that do not close when tapped, then scrub and wash them thoroughly.
Watch out
Discard any open mussels that fail to close when tapped, otherwise eating dead mussels can cause severe food poisoning.
In a large pot on medium-high heat, drizzle 2 tablespoons of olive oil, add 425g of plain tomato sauce, 1 chopped tomato, 6 crushed garlic cloves, half of the 0.5 cup chopped parsley and cilantro mix, 2 teaspoons ground paprika, 1 teaspoon ground cumin, 0.5 teaspoon salt, and 0.25 teaspoon pepper; mix well, cover the pot, and cook for 5 minutes until the tomato sauce starts bubbling.
local_fire_departmentmedium-high heat, 5 minutesWatch out
Stir the spices thoroughly into the sauce before covering, otherwise the spices will clump together and burn at the bottom.
Add the drained 500g of fresh mussels into the boiling tomato sauce, mix well, cover the pot, and cook for around 10 minutes on medium-high heat until the sauce thickens and all mussel shells open up.
local_fire_departmentmedium-high heat, about 10 minutesWatch out
Stir occasionally to ensure even cooking, otherwise mussels on top will remain undercooked while those at the bottom overcook.
Add the remaining half of the 0.5 cup chopped parsley and cilantro mix into the pot, stir well to incorporate, and serve.
Watch out
Add the fresh herbs right before serving so they retain their bright green color and fresh aroma, otherwise they will turn dark and lose flavor.
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