Mussel Recipes // Mains & Entrées // Spicy Seafood Couscous
Cooking Time
Cooking Time:
50 min
  • Lactose Free
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Spicy Seafood Couscous


1 1⁄2 lb (680 g) fresh PEI Mussels
1 large onion, chopped
1 carrot, thinly sliced
1 celery stalk, thinly sliced
4 clove garlic, chopped
12 littleneck clams, scrubbed
1 cup (250 mL) dry white wine
3 small bay leaves
2 lbs (1 kg) assorted fish fillets (such as halibut, cod and red snapper), cut into 1 1/2-inch pieces
8 oz (250 mL) uncooked shrimp, peeled, deveined
1⁄3 cup (80 mL) hot chili paste (such as sambal oelek*)
3 1⁄2 cups (830 mL) plain couscous
1 1⁄2 tsp (7.5 mL) fresh thyme, chopped
3 Tbsp (45 mL) olive oil (plus 1/4 cup)
1 diced tomatoes in juice (14 1/2-ounce can)
3 bottles clam juice (8 oz bottles)


  1. Rinse fresh PEI Mussels under tap water. Tap any mussels that are still open and discard any that do not close after being tapped and rinsed. Set aside.
  2. Heat 3 Tbsp oil in heavy large pot over medium heat. Add onion; sauté 5 minutes. Add carrot, celery, and garlic; sauté 5 minutes. Add tomatoes with juices and 1 bottle clam juice and bring to boil. Reduce heat; simmer uncovered 10 minutes. Cover and simmer 10 minutes. Transfer mixture to processor. Blend to chunky puree; return to pot. Mix in 2 bottles clam juice to make tomato broth.
  3. Combine mussels, clams, and wine in another large pot. Cover and cook over high heat until mussels and clams open, about 8 minutes. Using tongs, transfer mussels and clams to bowl (discard any that do not open). Strain cooking liquid into tomato broth.
  4. Place couscous in large bowl. Bring 2 1/2 cups water, 3 cups tomato broth, and 1/4 cup oil to boil in medium saucepan. Mix into couscous. Cover; let stand until liquid is absorbed, about 10 minutes. Season with salt and pepper. Cover; let stand until ready to serve.
  5. Meanwhile, mix thyme and bay leaves into remaining tomato broth in pot and bring to boil over medium-high heat. Add fish. Cover and simmer 4 minutes. Add shrimp; cover and simmer until seafood is opaque in center, about 4 minutes. Turn off heat. Add reserved mussels and clams. Cover; let stand 2 minutes.
  6. Mound couscous on platter. Top with seafood. Spoon some tomato broth over to moisten. Sprinkle with parsley. Mix 3/4 cup tomato broth and hot chili paste in small dish. Serve couscous, passing chili mixture and remaining broth separately.

Notes: Sambal oelek is available in Asian markets and some supermarkets.
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