Spanish Tapas-Inspired Mussels

Spanish Tapas-Inspired Mussels

1 Review
From: EatingWell Magazine, February/March 2006

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.

Ingredients 2 servings

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Original recipe yields 2 servings
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  • 2 teaspoons extra-virgin olive oil
  • 1 8-ounce can chickpeas, rinsed ( ¾ 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
  • ½ teaspoon freshly ground pepper
  • Pinch of saffron
  • ½ cup vegetable broth, or reduced-sodium chicken broth
  • ¼ cup dry sherry
  • 2 pounds mussels, scrubbed and debearded (see Tip)


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

Nutrition information

  • Per serving: 368 calories; 10 g fat(2 g sat); 7 g fiber; 38 g carbohydrates; 27 g protein; 146 mcg folate; 48 mg cholesterol; 5 g sugars; 0 g added sugars; 2,383 IU vitamin A; 77 mg vitamin C; 92 mg calcium; 8 mg iron; 664 mg sodium; 738 mg potassium
  • Nutrition Bonus: Vitamin C (128% daily value), Vitamin A (48% dv), Iron (44% dv), Folate (36% dv)
  • Carbohydrate Servings:

Reviews 1

November 16, 2009
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By: EatingWell User
I have made this dish several times, addicted to it! It goes well with some country bread.
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