Spanish Tapas-Inspired Mussels

From EatingWell: February/March 2006, EatingWell Serves Two — Subscribe Now!

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.

READER'S COMMENT:

"I have made this dish several times, addicted to it! It goes well with some country bread. "

2 servings

Active Time: 35 minutes

Total Time: 40 minutes

Nutrition Profile

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

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.

Tips & Notes

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

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.

Nutrition Bonus: Vitamin C (130% daily value), Vitamin A (50% dv), Iron (45% dv), Folate (36% dv), Potassium (21% dv).

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