
Mussels with Tomato, Cumin and Coriander
Mussels open in their own steam alongside halved garlic cloves, then get tossed warm with diced tomato, a little chilli and a mix of cumin and ras el hanout. The whole dish is done in the Micro Urban with no pan to wash.
- Total time
- 33 min
- Prep
- 15 min
- Cook
- 13 min
- Rest
- 5 min

Ingredients
Method
Halve the peeled garlic cloves and put them with the mussels in the large basket of the Tupperware Micro Urban.
Set the basket over the base filled with 300 ml (10 fl oz) cold water (the mussels will release more liquid as they cook). Close and steam for about 13 minutes at 900 W. Rest for 5 minutes so every mussel opens, stirring if needed.
Wash, deseed and dice the tomatoes. Deseed the chilli and chop it small.
Tip the mussels into a bowl, keeping the cooking liquid, and add the diced tomato, chilli, spices, pepper, olive oil, roughly chopped coriander and a little cooking liquid. Toss and serve at once.







