Spanish Tapas-Inspired Mussels

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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.

Spanish Tapas-Inspired Mussels
photographer: Ken Burris
Nutritionist Tested & Approved

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)

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.


Nutritional Facts

Servings
2
Calories
370
Carbohydrates
39 g
Fat
10 g
Saturated Fat
2 g
Protein
27 g
Cholesterol
48 mg
Dietary Fiber
7 g
Potassium
736 mg
Sodium
619 mg
Yield
2 servings
Exchanges
1 1/2 starch
2 vegetable
3 lean meat
Vitamin C
127% daily value
Vitamin A
53% dv
Iron
45% dv
Folate
36% dv
Potassium
21% dv

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