Mussels with Harissa and Basil
Toasted walnuts are a surprise addition to the creamy, smoky red pepper puree that gets swirled into these harissa-spiked steamed mussels. Anisey Thai basil and salty-sour pickled onions compliment the sweet, plump mussels.
Bell pepper puree can be prepared up to 3 days ahead and stored in an airtight container in refrigerator.
Harissa is available in both mild and spicy versions, with varying levels of salt. Taste the harissa before using to adjust the heat in the broth.
Dry, minerally German Riesling.