Spanish Tapas-Inspired Mussels

http://www.eatingwell.com/recipes/spanish_tapas_inspired_mussels.html

From EatingWell:  February/March 2006, EatingWell Serves Two

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 servings | Active Time: 35 minutes | Total Time: 40 minutes

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)

Preparation

1. Heat oil in a large saucepan over medium heat.
2. Add chickpeas, tomatoes, onion, garlic and pimentos. Cook, stirring frequently, until softened, 6 to 8 minutes.
3. Stir in oregano, pepper and saffron. Cook, stirring, until fragrant, about 30 seconds.
4. Pour in broth and sherry, stirring to scrape up any browned bits. Bring to a simmer.
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

Per serving : 371 Calories; 10 g Fat; 2 g Sat; 5 g Mono; 48 mg Cholesterol; 39 g Carbohydrates; 27 g Protein; 7 g Fiber; 619 mg Sodium; 729 mg Potassium

Exchanges: 1 1/2 starch, 2 vegetable, 4 lean meat

Tips & Notes

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