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

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Ingredients

Directions

  • Heat oil in a large saucepan over medium heat.

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  • 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.

Tips

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; 9.9 g total fat; 1.5 g saturated fat; 48 mg cholesterol; 664 mg sodium. 738 mg potassium; 38.4 g carbohydrates; 6.9 g fiber; 5 g sugar; 26.9 g protein; 2383 IU vitamin a iu; 77 mg vitamin c; 146 mcg folate; 92 mg calcium; 8 mg iron; 78 mg magnesium;

Reviews (1)

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Rating: 4 stars
10/30/2011
I have made this dish several times addicted to it! It goes well with some country bread. Read More