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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


Recipe Summary test

40 mins


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; protein 26.9g; carbohydrates 38.4g; dietary fiber 6.9g; sugars 5.3g; fat 9.9g; saturated fat 1.5g; cholesterol 47.6mg; vitamin a iu 2383.3IU; vitamin c 76.9mg; folate 145.7mcg; calcium 91.7mg; iron 8.4mg; magnesium 77.8mg; potassium 737.6mg; sodium 664.3mg; thiamin 0.3mg.