Spanish Tapas-Inspired Mussels

INGREDIENTS :

2 teaspoons extra-virgin olive oil

1 (8 ounce) can chickpeas, rinsed

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

1 pinch saffron

1/2 cup vegetable broth or reduced-sodium chicken broth

1/4 cup dry sherry

2 pounds mussels, scrubbed and debearded (see Tip)

COOKING 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.

Yield: 2 servings

MORE :

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.

Notes:

Tip

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

NUTRITION INFO :

Per Serving

• Calories: 340 kcal
• Carbohydrates: 45 g
• Dietary Fiber: 7 g
• Fat: 7 g
• Protein: 21 g
• Sugars: 9 g