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| Home>Spanish>Boiling> Spanish Tapas-Inspired Mussels |
 Method:Boiling
1. Formula
- 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)
2. Nutrition Information
- Calories: 340 kcal
- Carbohydrates: 45 g
- Dietary Fiber: 7 g
- Fat: 7 g
- Protein: 21 g
- Sugars: 9 g
Please avoid eating too much Fat and Calories to keep fit and lose your weight.
3. 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.
4. Remark
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.
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( From:EatingWell.com ) |
( read Spanish Tapas-Inspired Mussels ) |
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