Spanish Tapas-Inspired Mussels
By á-25087
Rate this recipe
4.7/5
(12 Votes)
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
Details
Preparation
Step 1
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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