Mussels Tunisiana

Now strictly speaking this is not an authentic Tunisian recipe. It's merely my take on how to cook Mussels with the Tunisian holy trinity of onions, garlic, chilli and the obligatory spices, which gives it the flavours of Tunis.
Fresh mussels are really cheap and so easy to cook!

Fresh mussels cleaned and debearded and any that remain open after a sharp tap discarded.
1 chopped onion
3 garlic cloves crushed
4-5 fresh tomatoes diced
2 red chillies sliced
Olive oil
Water or small glass of white wine
1tsp turmeric
1tsp cayenne pepper
1tsp ground cumin
1tsp ground coriander
1tsp Harissa
Handful of parsley chopped
Juice of half a lemon

In a large roasting tin on the hob sweat the onion, garlic and spices in a little oil until soft and then add the diced tomatoes and chilli. Stir through and add the Harissa and just a little water to moisten the mixture. Scatter the cleaned mussels evenly in one layer across the roasting tin. At this stage add a cup of water or if using wine a glass of wine and bring to the boil. Place in the oven at 200c for 15 minutes or until all the mussels have opened. Remove from oven and scatter with parsley and sprinkle over the lemon juice. Discard any unopened mussels and serve with fresh bread or fries. Mmmmmm mmmmm!!!!!!

You could also use a lager instead of water or wine. Yummy!!

Not overly dissimilar to Mr Oliver's Mussels on 15MM. But I like to think mine are as good!