Ingredients

Serves 2

20 mussels (washed and de-beared)
1cup tomato base
1 cup white wine
1 tbsp roasted fennel seeds
2 tbsp roasted pine nuts
1 tbsp fel fel (Maltese chilli paste)
Pinch saffron threads
1 cup large pearl cous cous
¼ bunch chopped mint
¼ bunch chopped coriander

Method

Heat a large pot. Add the washed mussels, with no added water.

Add fennel seeds, saffron and white wine.
Cover with lid until the mussels have opened.

While on the stove, remove lid and add cous cous, pine nuts, fel fel and tomato base. Check seasoning and add salt if necessary.

Add mint and coriander and serve.