Another great recipe from the kitchen of Chef Lorenzo Nobili from Alegria. Photography by Carole Margand and David Wilson


  • 1 kg live black mussels (washed and debearded)
  • 250ml white wine
  • 1 tbsp harissa paste
  • 3 tbsp Ras El Hanout spice mix
  • 2 gloves of garlic chives
  • 1/2 red onion finely sliced
  • 375gr crushed tomato pulp
  • 60ml extra virgin olive oil
  • Serves 4 with crusty bread


In a large heavy based pan sautee onions, garlic, olive oil, harrisa and Ras El Hanout for 3 mins on high heat
Add mussels to the pan, toss, coating them with spice mix
Add white wine and cover with a lid for a few minutes on high heat or until mussels open
Add tomato, toss mussels and cook for a further 1 min
Season with salt and pepper to taste
Serve in a large earthen ware pot with crusty bread


Lorenzo Nobili – Bistro Alegria Photography – Caco Photography and Babyrhino

David Wilson

David Wilson

Foodlife is a culmination of recipes and ideas from longs days in commercial kitchens, food photography projects and translations from my trusty cooking notebook that has followed me across the globe. Enjoy these ideas and if you get motivated yourself, send me through some of your own.