Stuffed Mussels with African Flair

Ingredients

In this South Sudanese adaptation of Tigres, the traditional Spanish dish, we incorporate local ingredients and spices to infuse the flavors of South Sudanese cuisine. The stuffing is made with ground peanuts, onions, garlic, and traditional African spices, giving it a unique nutty and aromatic taste. Additionally, the mussels are steamed instead of being fried, resulting in a lighter and healthier version of the dish. We alse have the original recipe for Tigres, so you can check it out.

• 24 fresh mussels, cleaned and debearded 24 fresh mussels, cleaned and debearded
• 1/2 cup ground peanuts 1/2 cup ground peanuts
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon ground cumin 1/2 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper 1/4 teaspoon cayenne pepper
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Fresh parsley, for garnish Fresh parsley, for garnish
• 1 cup tomato sauce 1 cup tomato sauce
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• Olive oil, for cooking Olive oil, for cooking

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 15g, 2g
• Carbohydrates (total, sugars): 10g, 3g
• Protein: 20g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   In a pan, heat a drizzle of olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
3. 3.
   Add the ground peanuts, ground coriander, ground cumin, cayenne pepper, and salt to the pan. Cook for 2-3 minutes, stirring continuously, until the spices are fragrant.
4. 4.
   Remove the pan from heat and let the stuffing mixture cool slightly.
5. 5.
   Meanwhile, prepare the mussels by scrubbing them under cold water and removing the beards.
6. 6.
   Gently pry open each mussel and discard the empty half shell. Place the mussels on a baking sheet.
7. 7.
   Spoon a small amount of the stuffing mixture into each mussel, pressing it down gently.
8. 8.
   Bake the stuffed mussels in the preheated oven for 10-12 minutes, or until the mussels are cooked through and the stuffing is golden brown.
9. 9.
   While the mussels are baking, prepare the dipping sauce by combining the tomato sauce and lemon juice in a small saucepan. Heat over low heat until warmed through.
10. 10.
    Once the mussels are cooked, remove them from the oven and garnish with fresh cilantro and parsley.
11. 11.
    Serve the Stuffed Mussels with African Flair hot, accompanied by the tangy tomato dipping sauce.

Treat your ingredients with care...

• Mussels — Ensure that the mussels are fresh and alive before cooking. Discard any mussels with broken shells or that do not close when tapped. Scrub the shells thoroughly under cold water to remove any dirt or debris.
• Ground peanuts — If you cannot find ground peanuts, you can grind roasted peanuts in a food processor until they reach a fine consistency.

Tips & Tricks

• To add an extra layer of flavor, you can sprinkle some grated coconut over the stuffed mussels before baking.
• If you prefer a spicier version, increase the amount of cayenne pepper or add a pinch of chili flakes to the stuffing mixture.
• Serve the Stuffed Mussels with African Flair as an appetizer or as part of a seafood feast alongside other South Sudanese dishes.
• If you don't have access to fresh mussels, you can use frozen mussels that have been thawed according to package instructions.
• The tangy tomato dipping sauce can be customized by adding a dash of hot sauce or a squeeze of lime juice for an extra kick.

Serving advice

Serve the Stuffed Mussels with African Flair as an appetizer or as a main course accompanied by a fresh salad and crusty bread.

Presentation advice

Arrange the Stuffed Mussels with African Flair on a platter, garnished with fresh cilantro and parsley. Drizzle the tangy tomato dipping sauce over the mussels or serve it on the side in a small bowl for dipping.