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Spanish Tapas-Inspired Mussels

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READ REVIEWS ()

40 mins total
0 mins prep

371 calories/serving

Recipe Filed Under
Seafood, Shellfish, Spanish, Easy, Healthy, Low Calorie, Dinner, Fall

Provided By: EatingWell

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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.

Ingredients

Serves:

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)

Directions

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

Per Single Serving / Serves 2 Total
Calories	371		Total Carbohydrates	39gm	13%
Calories from fat	90		Total Fat	10gm	15%
Saturated Fat	2gm	10%	Mono Unsaturated Fat	5gm
Protein	27gm		Cholesterol	48mg	16%
Fiber	7gm	7%	Sodium	619mg	26%