Collected Foods kitchen recipe.

Fenugreek Mussels with Chickpeas & Harissa Oil: North African warmth for trays, stews, and quick sauces. Collected Foods Wild Rose Harissa is the flavor driver.

Serves: 4

Why this spice: Rose harissa oil steams mussels with chickpeas for a fragrant one-pot supper.

Ingredients

• 2 lb mussels, scrubbed
• 1 can chickpeas, drained
• 2 Tbsp olive oil
• 1 1/2 tsp Collected Foods Wild Rose Harissa
• 1/2 tsp ground fenugreek (optional)
• 3 garlic cloves, sliced
• 1/2 cup white wine or broth
• Lemon; parsley; bread

Directions

1. Warm oil with rose harissa, fenugreek, and garlic until fragrant.
2. Add chickpeas; toss 1 minute. Add wine and mussels; cover.
3. Steam 4–6 minutes until mussels open; discard any that stay closed.
4. Finish with lemon and parsley; serve with bread to mop the harissa oil.
5. Taste and adjust salt or spice before serving.

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