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.
Makes 2 servings
ACTIVE TIME: 35 minutes
TOTAL TIME: 40 minutes
EASE OF PREPARATION: Easy
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)
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.
NUTRITION INFORMATION: Per serving: 371 calories; 10 g fat (2 g sat, 5 g mono); 48 mg cholesterol; 39 g carbohydrate; 27 g protein; 7 g fiber; 619 mg sodium; 729 mg potassium.
* Case Studies are for illustrative purposes only. Services, timeframes and results may vary.