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 courtesy of EatingWell.com
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Total:
40 min
Prep:
35 min
Cook:
5 min
Yield:
2 servings
Level:
Easy

Nutrition Info

Ingredients

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.

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

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