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Spanish Tapas-Inspired Mussels

:  February/March 2006, EatingWell Serves Two

Your rating: None Average: 3.6 (5 votes)

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. "
Spanish Tapas-Inspired Mussels Recipe

Makes: 2 servings

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low cholesterol | Low saturated fat | Heart healthy | Healthy weight | High fiber | High potassium | Gluten free |

View Our Nutrition Guidelines »

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)

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Preparation

  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.

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


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Recipe Categories

Type of Dish
Main dish, fish/seafood
Main dish, combination meal
Ethnic/Regional
Mediterranean
Spanish
Health & Diet Considerations
Diabetes appropriate
Low calorie
Low cholesterol
Low saturated fat
Heart healthy
Healthy weight
High fiber
High potassium
Gluten free
Ease of Preparation
Moderate
Total Time
45 minutes or less
Servings
2
Main Ingredient
Shellfish
Preparation/ Technique
Saute
Meal/Course
Dinner

Season
Spring
Summer
Fall
Winter
Style/Theme
Cooking for 2
Publication
EatingWell Serves Two
February/March 2006
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