Spanish Tapas-Inspired Mussels

Spanish Tapas-Inspired Mussels

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.

From EatingWell: February/March 2006, EatingWell Serves Two
Yield: 2 servings
Active Time: 35
Total Time: 40


  1. 2 teaspoons extra-virgin olive oil
  2. 1 8-ounce can chickpeas, rinsed (3/4 cup)
  3. 8 cherry tomatoes, halved
  4. 1 small onion, chopped
  5. 2 cloves garlic, minced
  6. 1 4-ounce jar chopped pimientos, rinsed
  7. 2 teaspoons chopped fresh oregano
  8. 1/2 teaspoon freshly ground pepper
  9. Pinch of saffron
  10. 1/2 cup vegetable broth, or reduced-sodium chicken broth
  11. 1/4 cup dry sherry
  12. 2 pounds 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.

Tips & Notes

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


Nutrition Per Serving: 371 calories; 10 g fat (2 g sat, 5 g mono); 48 mg cholesterol; 39 g carbohydrates; 27 g protein; 7 g fiber; 619 mg sodium; 729 mg potassium.

Nutrition Bonus: Vitamin C (130% daily value), Vitamin A (50% dv), Iron (45% dv), Folate (36% dv), Potassium (21% dv).

Carbohydrate Serving

Exchanges: 1 1/2 starch, 2 vegetable, 4 lean meat