Spanish Tapas-Inspired Mussels

Photo by Robert P.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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

  • 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

Directions

Heat oil in a large saucepan over medium heat. Add chickpeas, tomatoes, onion, garlic and pimentos. Cook, stirring frequently, until softened, 6 to 8 minutes. Stir in oregano, pepper and saffron. Cook, stirring, until fragrant, about 30 seconds. Pour in broth and sherry, stirring to scrape up any browned bits. Bring to a simmer. 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.

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