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.
Time: 40 minutes (35 minutes prep)Ingredients
2 teaspoons extra-virgin olive oil
1 8-ounce can chickpeas , rinsed (3/4 cup)
8 cherry tomatoes , halved
1 small onion , chopped
2 cloves garlic , minced
1 4-ounce jar chopped pimientos , rinsed
2 teaspoons chopped fresh oregano
1/2 teaspoon freshly ground pepper
Pinch of saffron
1/2 cup vegetable broth or reduced-sodium chicken broth
1/4 cup dry sherry
2 pounds mussels , scrubbed and debearded (see Tip)
Heat oil in a large saucepan over medium heat.
Add chickpeas, tomatoes, onion, garlic and pimentos. Cook, stirring frequently, until softened, 6 to 8 minutes.
Stir in oregano, pepper and saffron. Cook, stirring, until fragrant, about 30 seconds.
Pour in broth and sherry, stirring to scrape up any browned bits. Bring to a simmer.
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.
- 39 g
- 10 g
- Saturated Fat
- 2 g
- 27 g
- 48 mg
- Dietary Fiber
- 7 g
- 736 mg
- 619 mg
- 2 servings
- 1 1/2 starch
- 2 vegetable
- 3 lean meat
- Vitamin C
- 127% daily value
- Vitamin A
- 53% dv
- 45% dv
- 36% dv
- 21% dv