Spanish Tapas-Inspired Mussels

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Spanish Tapas-Inspired Mussels

Spanish Tapas-Inspired Mussels

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.

Serves 2

Prep Time 35 min

Total Time 40 min.

Ingredients

  • 2 teaspoons extra-virgin olive oil
  • 1 8-ounce ca chickpeas, rinsed (3/4 cup)
  • 8 cherry tomatoes, halved
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 4-ounce ja 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)

Cooking Directions

Step 1

Heat oil in a large saucepan over medium heat.

Step 2

Add chickpeas, tomatoes, onion, garlic and pimentos. Cook, stirring frequently, until softened, 6 to 8 minutes.

Step 3

Stir in oregano, pepper and saffron. Cook, stirring, until fragrant, about 30 seconds.

Step 4

Pour in broth and sherry, stirring to scrape up any browned bits. Bring to a simmer.

Step 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.


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