Spanish Tapas-Inspired Mussels Recipe

Spanish Tapas-Inspired Mussels Recipe

  • 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)
  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.
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