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Spanish Tapas-Inspired Mussels

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Source: © EatingWell Magazine

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Active Time:  35 Minutes
Total Time:  40 Minutes
Yield:  2 servings

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.

RECIPE 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)

Tip: To debeard a mussel, hold the mussel in one hand. Firmly pull out the black fibrous "beard" from the shell.

Spanish Tapas-Inspired Mussels Recipe at Cooking.com

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DIRECTIONS

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.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008

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Nutrition Facts per Serving
Yield: Yield: 2 servings

Calories:

371

Fat. Total:

10g

Protein:

27g

Carbohydrates, Total:

39g

Fat, Saturated:

Fiber:

Cholesterol:

48mg

Sodium:

619mg

% Cal. from Fat:

24%

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Spanish Tapas-Inspired Mussels

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