Spanish Tapas Mussels

Serves: 2

Cooking Time: 5 minutes

Cooking Level:  Easy

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 de-bearded (To de-beard a mussel, hold the mussel in one hand. Firmly pull out the black fibrous "beard" from the shell)

Directions

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.
4. Cook, stirring, until fragrant, about 30 seconds. 
5. Pour in broth and sherry, stirring to scrape up any browned bits. 
6. Bring to a simmer and add mussels and stir to combine. 
7. Return to a simmer. 
8.  Cover, reduce heat and simmer until the mussels open, 6 to 8 minutes. 
9. Remember to discard any unopened mussels before serving.