Recipe courtesy of EatingWell.com

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.
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  • Level: Easy
  • Total: 40 min
  • Prep: 35 min
  • Cook: 5 min
  • Yield: 2 servings
  • Nutrition Info
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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)

Directions

  1. 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.
  2. 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.
  3. 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.
  4. To debeard a mussel, hold the mussel in one hand. Firmly pull out the black fibrous "beard" from the shell.