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.

Nutirion Profile: Diabetes Appropriate Gluten Free Diet Healthy Weight Heart Healthy High Fiber High Potassium Low Calorie Low Cholesterol Low Sat Fat

Serves Prep Time Total Time
2 35 min 40 min

Directions

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 Instruction

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.


Nutrition

  • Serving: Per serving
  • Calories: 371
  • Carbohydrates: 39g
  • Fat: 10g
  • Protein: 27g
  • Dietary Fiber: 7g
  • Saturated Fat: 2g
  • Monounsaturated Fat: 5g
  • Cholesterol: 48mg
  • Potassium: 729mg
  • Sodium: 619mg
  • Exchanges: 1 1/2 starch, 2 vegetable, 4 lean meat
  • Carbohydrate Servings:

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