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.
- 2 teaspoons extra-virgin olive oil
- One 8-ounce can chickpeas, rinsed (3/4 cup)
- 8 cherry tomatoes, halved
- 1 small onion, chopped
- 2 cloves garlic, minced
- One 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)
- Tip: To debeard a mussel, hold the mussel in one hand. Firmly pull out the black fibrous "beard" from the shell.
Heat the oil in a large saucepan over medium heat.
Add the chickpeas, tomatoes, onion, garlic and pimentos. Cook, stirring frequently, until softened, 6 to 8 minutes.
Stir in the oregano, pepper and saffron. Cook, stirring, until fragrant, about 30 seconds.
Pour in the broth and sherry, stirring to scrape up any browned bits. Bring to a simmer.
Add the mussels and stir to combine. Return to a simmer. Cover, reduce the heat and simmer until the mussels open, 6 to 8 minutes. Stir; discard any unopened mussels before serving.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
371 calories; 10g total fat; 2g total saturated fat; 48mg cholesterol; 619mg sodium; 39g carbohydrates; 7g fiber; 27g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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