Hand Formed
Fresh Baked
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Moroccan Mussels

with Tomatoes and Aioli

This light, sophisticated meal is surprisingly straightforward to prepare and quick enough that it can be a weeknight dinner. It is also easy to double or triple if you’ve got a crowd. Fresh mussels pair perfectly with our new Whole Grain Baguette, which is crusty enough to soak up the delicious broth. The natural sweetness of the stone-ground whole wheat complements the bold flavors of ginger, garlic and harissa. With a little prep beforehand, you can step into the kitchen for 10 minutes and emerge with steaming bowls of flavorful mussels. Serve with a dry Riesling and an extra bowl for the empty shells.



  • Serves 2

  • Mussels
  • 1 pound live mussels
  • 4 tablespoons unsalted butter, divided
  • 1 medium shallot, diced (2 tablespoons)
  • 1-1/2 teaspoons harissa
  • 2 teaspoons fresh ginger, finely diced
  • 2 large cloves garlic, finely diced
  • 2 tomatoes, medium dice
  • 1 cup dry white wine
  • 1/2 cup cilantro, coarsely chopped
  • Salt and pepper to taste

  • Aioli
  • 1 egg yolk
  • 3/4 teaspoon garlic, finely chopped
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon Dijon mustard
  • 1/2 cup canola oil
  • Salt and pepper to taste

  • Assembly
  • 1 Macrina Whole Grain Baguette
  • 2 tablespoons aioli


Mussels: Rinse and remove beards from mussels and set aside in the refrigerator. In a large sauté pan over medium heat, melt 2 tablespoons butter and add the shallots, harissa and ginger. Cook for 2-3 minutes until the shallots are translucent. Add the garlic and tomatoes and cook for another 2 minutes to blend the flavors. Add the mussels and white wine. Cover sauté pan and simmer for 3-4 minutes until mussels open. When all mussels are open, stir in the remaining 2 tablespoons of butter. Add the cilantro and season to taste with salt and freshly cracked pepper.

Aioli: Whisk the egg yolk, garlic, lemon juice and Dijon in a medium bowl until thoroughly combined. Add the canola oil in a slow stream while whisking constantly to emulsify the mixture. Season to taste with salt and pepper. Cover with plastic wrap and refrigerate until needed.

Assembly: Divide mussels between 2 shallow bowls and top with cooking broth. Drizzle aioli over the mussels. Serve with slices of Whole Grain Baguette. Enjoy!

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