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.

EatingWell Test Kitchen
Source: EatingWell Magazine, February/March 2006


Recipe Summary

40 mins


Ingredient Checklist


Instructions Checklist
  • 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.


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

Nutrition Facts

368 calories; protein 26.9g 54% DV; carbohydrates 38.4g 12% DV; dietary fiber 6.9g 28% DV; sugars 5.3g; fat 9.9g 15% DV; saturated fat 1.5g 8% DV; cholesterol 47.6mg 16% DV; vitamin a iu 2383.3IU 48% DV; vitamin c 76.9mg 128% DV; folate 145.7mcg 36% DV; calcium 91.7mg 9% DV; iron 8.4mg 47% DV; magnesium 77.8mg 28% DV; potassium 737.6mg 21% DV; sodium 664.3mg 27% DV; thiamin 0.3mg 34% DV.

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Rating: 4 stars
I have made this dish several times addicted to it! It goes well with some country bread. Read More