My name is Hannah, and I’m an Aussie freelance writer living in Finland. This blog is a collection of travel guides and tips to help you get the most out of your travel (especially if you have kids in tow).

Mark's Moroccan Mussels Recipe.......

Mark's Moroccan Mussels Recipe.......

On Monday my pig pen pal Mark turned our quaint Queenslander into a food stall that looked like it was ripped right out of the Marrakech markets with his Moroccan Mussels!

Delightfully delicious and perfectly accompanied with a crusty ciabatta and spinach & sweet potato salad.

What you need: • Olive oil • 1 x brown onion • 1 x Big chilli • 2-3 Big garlic cloves • 1 – 1.5 teaspoons paprika • 1 – 1.5 teaspoons cumin • 2 cans of diced tomatoes • Tomato paste • White wine • Salt & Pepper • Chilli flakes • Olives kalamata • 1KG of mussels washed and bearded • 2 x lemons • Curley Parsley.

What to do:

  • Chop up the onion, chilli, garlic and add a few splashes of hot olive oil in a large pot. Add paprika & cumin and saute until you can smell them both simmering.
  • Add the 2 cans of diced tomatoes, a decent amount of tomato paste and half a cup of white wine. Stir and simmer until for 10 – 15 minutes while adding salt, pepper and chilli flakes to taste.
  • Add a chopped handful of pitted Kalamata olives and then the cleaned and bearded mussels – make sure most of the mussels are submerged.
  • You can tell the mussels are ready when they have opened.  It shouldn’t take any longer than 10 minutes for . Once cooked (about 10 minutes) add the juice of half a lemon and some lemon zest. Finish on top with chopped parley sprinkled over.

Oink oink,

Truffle Pig.

I Chose Miss Chu........

Anouk to hide and feast...........