2 Minute Black Mussels Spanish Tapas | How To Make Series



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.

SERVINGS:
TOTAL TIME:40 min

Ingredients

  • 2 teaspoon oil, olive, extra-virgin
  • 8 ounce(s) beans, garbanzo (chickpeas)
    rinsed
  • 8 whole tomato(es), cherry
    halved
  • 1 small onion(s)
    chopped
  • 2 clove(s) garlic
    minced
  • 4 ounce(s) pimento
    rinsed, chopped
  • 2 teaspoon oregano, fresh
    chopped
  • 1/2 teaspoon pepper, black ground
  • 1 pinch saffron
  • 1/2 cup(s) broth, vegetable
    or reduced-sodium chicken broth
  • 1/4 cup(s) sherry, dry
  • 2 pounds mussels
    scrubbed and debearded

Instructions

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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Date: 07.12.2018, 08:04 / Views: 64233