Spanish Tapas-Inspired Mussels
Recipe from
EatingWell
When you think "mussels" you may not instantly think "chickpeas," but the two are joined in tasteful union in this delicious, bistro-style dish. You'll want some crusty bread to sop up the sauce.
Servings:
2 servings
Prep Time:
35 mins
Total Time:
40 mins
Ingredients
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2 teaspoonsextra-virgin olive oilsee savings
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1 8-ounce canchickpeas, rinsed (3/4 cup)see savings
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8cherry tomatoes, halvedsee savings
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1small onion, choppedsee savings
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2 clovesgarlic, mincedsee savings
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1 4-ounce jarchopped pimientos, rinsedsee savings
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2 teaspoonschopped fresh oreganosee savings
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1/2 teaspoonfreshly ground peppersee savings
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Pinch ofsaffronsee savings
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1/2 cupvegetable broth, or reduced-sodium chicken brothsee savings
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1/4 cupdry sherrysee savings
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2 poundsmussels, scrubbed and debearded (see Tip)see savings
Directions
1.
Heat oil in a large saucepan over medium heat.
2.
Add chickpeas, tomatoes, onion, garlic and pimentos. Cook, stirring frequently, until softened, 6 to 8 minutes.
3.
Stir in oregano, pepper and saffron. Cook, stirring, until fragrant, about 30 seconds.
4.
Pour in broth and sherry, stirring to scrape up any browned bits. Bring to a simmer.
5.
Add mussels and stir to combine. Return to a simmer. Cover, reduce heat and simmer until the mussels open, 6 to 8 minutes. Stir; discard any unopened mussels before serving.
Tip:
To debeard a mussel, hold the mussel in one hand. Firmly pull out the black fibrous "beard" from the shell.
Nutrition information
Calories 371, Total Fat 10 g, Saturated Fat 2 g, Monounsaturated Fat 5 g, Cholesterol 48 mg, Sodium 619 mg, Carbohydrate 39 g, Fiber 7 g, Protein 27 g, Potassium 729 mg. Daily Values: Vitamin A 50%, Vitamin C 130%, Iron 45%. Exchanges: Starch 1.5,Vegetable 2,Lean Meat 4
Percent Daily Values are based on a 2,000 calorie diet
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