What's This?
Serving size 2
Total Time


2 tsp extra virgin olive oil1 can 8-ounce chickpeas, rinsed (3/4 cup)8 cherry tomatoes, halved1 small onion, chopped2 cloves garlic, minced1 4-ounce jar chopped pimientos, rinsed2 tsp chopped fresh oregano½ tsp freshly ground pepper pinch of saffron½ cup vegetable broth or reduced-sodium chicken broth¼ cup dry sherry2 lb 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.


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

Nutrition Facts

Provided by: EatingWell

Per Single Serving / Serves 2 Total

  • Calories 371
  • Calories from fat 90
  • Total Fat 10gm 15%
  • Saturated Fat 2gm 10%
  • Monounsaturated Fat 5gm
  • Sodium 619mg 26%
  • Total Carbohydrates 39gm 13%
  • Fiber 7gm 7%
  • Protein 27gm
  • Cholesterol 48mg 16%

Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Tags: Dinner, Healthy, Low Calorie, Seafood, Shellfish, Spanish, Easy, Fall

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