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Spanish Tapas-Inspired Mussels

Source: © EatingWell Magazine
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Active Time:  35 Minutes
Total Time:  40 Minutes
  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.
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
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
Part of These Recipe Collections Find Similar Recipes »
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Nutrition Facts per Serving
Yield:   2 servings
Calories: 371
Fat. Total: 10g
Protein: 27g
Carbohydrates, Total: 39g
Fat, Saturated: 2g
Fiber: 7g
Cholesterol: 48mg
Sodium: 619mg
% Cal. from Fat: 24%
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