GRILLED MUSSELS WITH SIMMERED TOMATOES OVER COUSCOUS

Grilled Mussels with Simmered Tomatoes over Couscous image

I tasted grilled mussels for the first time last summer and they were a revelation. Grilled mussels cook in their own brine and have a rich, undiluted flavor. This Mediterranean-style meal pairs them with fluffy couscous and a quick tomato sauce. This recipe also works beautifully with clams. You can cook the tomatoes a day ahead and warm them up just before serving.

Yield serves 4 to 6

Number Of Ingredients 10

Ingredients

8 tomatoes, quartered
2 tablespoons olive oil, plus more for drizzling
1 yellow onion, diced
4 cloves garlic, minced
5 sprigs fresh oregano
1/2 cup white wine
2 cups Israeli couscous
Salt and freshly ground black pepper
2 pounds farmed mussels
1 bunch fresh flat-leaf parsley, coarsely chopped for garnish

Steps:

Position a fine-mesh strainer over a bowl. Holding the tomatoes over the strainer, scoop out the seeds, letting the juice and seeds fall into the strainer. Press the seeds with a ladle to extract as much juice as possible. Discard the seeds and set the juice aside. Halve the tomato quarters and set them aside.
Heat the oil in a large skillet over medium-high heat. Add the onion and sauté for 5 minutes. Stir in the tomatoes, garlic, and oregano. Add the wine and tomato juice and bring to a boil. Decrease the heat and boil gently, uncovered, for 12 minutes. Remove from the heat. Set the tomato mixture aside, covered.
Put the couscous in a saucepan with 1 teaspoon salt. Bring 2 1/2 cups water to a boil and pour it over the couscous. Cover and simmer for 10 minutes, stirring occasionally. Turn off the heat and let it rest, covered, for 5 minutes. Fluff with a fork, then cover and set aside.
Just before cooking, clean the mussels. Gently tap any open shells against a countertop and wait a minute for the shell to close. If the shell stays open, the mussel is dead and must be discarded. Remove the little thistle of fiber, called the beard, that sticks out of the shell by yanking it toward the narrow end of the mussel. Fill a large bowl halfway with cold water and stir in a handful of salt. Soak the mussels in the water for 30 minutes, then lift them out, leaving the debris behind, and set them in a colander.
Heat a grill and place the mussels between the grates. Grill until the mussels are open and cooked through, about 6 minutes.
To serve, put a scoop of couscous on a plate, followed by the tomatoes, then the mussels. Season with salt, pepper, and a dash of olive oil. Garnish with the parsley.