Name: Spanish Tapas-Inspired Mussels
Total time: 40 min
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; ½ teaspoon freshly ground pepper; Pinch of saffron; 1/2 cup vegetable broth, or reduced-sodium chicken broth; ¼ cup dry sherry; 2 pounds mussels, scrubbed and debearded (see Tip)

Directions

Step 1

Heat oil in a large saucepan over medium heat.

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Step 2

Add chickpeas, tomatoes, onion, garlic and pimentos. Cook, stirring frequently, until softened, 6 to 8 minutes.
Step 3

Stir in oregano, pepper and saffron. Cook, stirring, until fragrant, about 30 seconds.
Step 4

Pour in broth and sherry, stirring to scrape up any browned bits. Bring to a simmer.
Step 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

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

Nutrition Facts

Per Serving:

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.

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Ingredients

Directions

Tips

Nutrition Facts

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Ingredients

Directions

Tips

Nutrition Facts