Couscous With Mussels and Shrimp
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 2tablespoons extra-virgin olive oil
- 2ounces chorizo, diced
- 1medium onion, finely chopped
- 3cloves garlic, minced
- ½teaspoon Espelette pepper
- 1teaspoon Spanish smoked paprika
- 1teaspoon salt, more to taste
- 1½cups coarsely chopped cherry tomatoes (about 18)
- 1½cups coarse-textured couscous
- 1pound large shrimp, shelled and deveined
- ⅔cup dry vermouth
- 1cup fish stock
- 2pounds mussels, scrubbed
- 1tablespoon chopped cilantro leaves
- 1lemon, in 6 wedges
Nutritional analysis per serving (6 servings)
476 calories; 11 grams fat; 2 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 46 grams carbohydrates; 4 grams dietary fiber; 3 grams sugars; 42 grams protein; 994 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Heat oil on medium in a 4-quart sauté pan. Add chorizo and let it sizzle a minute or two. Stir in onion, garlic and Espelette and cook until onion is soft. Stir in paprika, salt and tomatoes. Simmer gently about 5 minutes, until tomatoes soften and release their juices. Stir in couscous and cook a few minutes until all ingredients are well-combined.
- Step 2
Add shrimp, folding them in with the rest of the ingredients. Stir in vermouth and stock. Let the liquid come to a simmer. Taste liquid for seasoning and adjust salt and Espelette. Add mussels and reduce heat to medium-low. Cover and cook until mussels open, from 6 to 8 minutes. Remove from heat and let rest, covered, 5 minutes. The couscous should be tender and should have absorbed most of the liquid.
- Step 3
Serve directly from the sauté pan or pile the contents on a big, warm platter. Garnish with cilantro and lemon wedges.
Private Notes
Comments
This delicious dish was a huge dinner party hit. So much easier than paella and just as tasty, I believe. I used hot Italian sausage (because I had it) instead of chorizo and Israeli couscous, which I think is what Florence meant by
"course-textured"? It's also beautiful!
My wife and I really enjoy this dish with a slight change in the preparation. I add the shrimp after I put the mussels since I do not like shrimp to be overcooked.
my first try last week was great. so good that i make another batch today. this is a terrific recipe
this time i stuck to the recipe except:
used cooked New Zealand clams.
used a cup of their juice.
the stock was Knorr fish stock with the heads and shells from the prawns - plus of course the clam juice.
for the pepper i used 2 chopped typical emirate green chillies
and added 3 Emirati crab legs.
and used French medium couscous.
fantastic.
next time i will add Harissa.
This was amazing. Great flavor and texture. I also added the mussels before the shrimp. They all opened and captured the couscous and spices inside. I used tricolor pearl couscous and smoked hot paprika and adobo in place of the pepper because I couldn’t find it. Otherwise exactly per recipe and will make this again and again!
I second the comments here about putting the shrimp in at the same time as the mussels and cous cous. Putting the shrimp in before means the shrimp will cook too long and be rubbery… unless you like chewy shrimp.
This is just great! Made it for myself on a wintery night - so easy and delicious. If you have fish sauce around, a splash makes up for fish stock. And if you like, throw in a spoonful of capers
Advertisement