Spicy prawns and mussels
with harissa and chermoula



 400 g Breco Half Shell Mussels
 400 g Breco Headless Easy Peel Vannamei Prawns
 ½ tbsp butter
 1 onion, diced
 2 garlic cloves, finely chopped
 1 tbsp thyme
 2 tbsp harissa paste (recipe below)
 2 tbsp chermoula paste (recipe below)
 2 tbsp white wine
 125 ml fresh cream
 3 tbsp water
Ingredients: Chermoula paste
 1 cup coriander
 1 cup parsley
 1 tbsp ground cumin
 1 tbsp paprika
 ¼ tsp cayenne pepper
 4 large garlic cloves
 1 tbsp white wine
 2 tbsp lemon juice
 1 tsp salt (to taste)
Ingredients: Harissa paste
 1 tsp caraway seeds
 1 tsp coriander seeds
 1 tsp cumin seeds
 3 garlic cloves
 2 fresh red chillies, or more if you like it hot
 1 tsp salt, or to taste
 2 tbsp extra virgin olive oil; more for storing
 Optional extras: fresh lemon juice, preserved lemon, fresh or dried mint, fresh cilantro, sun-dried tomatoes, tomato paste, cayenne, paprika



To make chermoula paste

This is a recipe for a delicious, easy-to-make coriander and parsley paste to marinate various proteins or vegetables. To prepare the chermoula paste, simply add all the ingredients to a blender or food processor and blend until smooth and well-combined. You can also use a mortar and pestle to crush the ingredients if you prefer a more rustic texture. The sauce can be stored in an airtight container in the refrigerator for 2-3 days.


To make harissa paste

To make a spicy and aromatic paste for your seafood dishes, add spices to a mortar and pestle or a spice grinder and grind to a fine powder. Next, add chillies and garlic to the mortar along with the salt. Pound to a smooth paste, scraping down the sides as needed. Finally, stir in the olive oil and transfer to a jar or an airtight container.


To make mussels and prawns dish

Prepare a large saucepan and melt some butter over low heat. Add the onions, garlic, and thyme and cook until the onion is soft and translucent. Mix in the harissa and chermoula paste to create a spicy base. Add the mussels and prawns, then pour in the wine and water. Cover the saucepan and let it cook for a few minutes until the prawns are pink and the mussels are open. Stir in the fresh cream and season with salt and pepper to your liking. Enjoy this warm and creamy seafood dish.

[This was the winning recipe in the Breco Seafoods Master competition, hosted in August 2023 for the students at Cooktastic. The winning team was Zesty Chefs with team members Amyna, Jabulile, and Timna.]