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. Source: EatingWell Magazine, February/March 2006

EatingWell Test Kitchen


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; total fat 9.9g 15% DV; saturated fat 1.5g; cholesterol 48mg 16% DV; sodium 664mg 27% DV; potassium 738mg 21% DV; carbohydrates 38.4g 12% DV; fiber 6.9g 28% DV; sugar 5g; protein 26.9g 54% DV; exchange other carbs 3; vitamin a iu 2383IU; vitamin c 77mg; folate 146mcg; calcium 92mg; iron 8mg; magnesium 78mg; thiaminmg.

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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