Greg Malouf

Mussel and prawn tagine

Serves 4


1/2kg mussels
450g king prawns
2 whole shallots
160g chickpeas, soaked overnight
350g waxy potatoes diced
1/2 cup chopped parsley leaves
1/2 cup chopped fresh coriander (roots removed)
200g crushed tomatoes
250ml stock/ water
2 tablespoons tomato chermoula (see below)


Cook chickpeas until tender, which will take between 20-40mins, depending on age, freshness etc.

Beard and thoroughly scrub mussels.

Peel body shells and legs from prawns, retaining heads and tails.

Finely chop shallots. Peel potatoes, trim and cut into 1cm dice.

Heat oil in large heavy-based pan. Add shallots, potato dice, crushed tomatoes and the tomato chermoula. Then add the stock and stir well.

Cover and cook for 5 minutes until the potatoes are just tender.

Turn up the heat and add the mussels and then the prawns.

Cover pan and cook until mussels open (1-2 mins).

Serve immediately with crusty bread and salad.


Makes approximately 250g


45g cumin seeds, roasted andcrushed
15g coriander seeds, roasted and crushed
25g sweet paprika
15g ground ginger
2 cloves garlic, roughly chopped
2 whole bullet chillis, roughly chopped, deseeded and scraped
2 whole lemons, juiced
100ml olive oil
5g white pepper
5g salt


Dry roast cumin seeds and crush finely with a mortar and pestle.

Dry roast coriander seeds and crush finely with mortar and pestle.

Put both into food processor with all the other ingredients and blitz until garlic and chillis have been ground to a paste.

For tomato chermoula, add 250g crushed tomatoes.

NB Will keep up to a month in the refrigerator

Mussel and prawn tagine