Harissa Mussels

Fry the onion and fennel in the oil for 5 mins, then season and add the garlic to fry for 3 mins more. Stir in the harissa and tomatoes, fry for another minute, then add the mussels to the pan along with the stock. Turn up the heat, cover with the lid, and cook for 5 mins or until all the mussels have opened (discard any that remain closed).
Stir in the lemon juice, then divide between bowls and scatter with coriander. Serve with plenty of crusty bread for dunking in the sauce, and enjoy.

25 mins

2 serving

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