SAFFRON SCENTED MUSSELS
EatingWell Serves Two by Jim Romanoff
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.
Makes 2 Servings.
Total: 40 minutes
Ingredients
• 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
• Pinch of saffron
• 1/2 cup vegetable broth or reduced-sodium chicken broth
• 1/4 cup dry sherry
• 2 pounds mussels, scrubbed and debearded
Directions
Heat oil in a large saucepan over medium heat. Add chickpeas, tomatoes, onion, garlic and pimientos.
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.
Per Serving: 371 calories; 10 g fat (2 g sat, 5 g mono); 48 mg cholesterol; 39 g carbohydrate; 27 g protein; 7 g fiber; 619 mg sodium; 729 mg potassium.
Nutrition Bonus: Vitamin C (130% daily value). Vitamin A (50%dv), lron (45%dv), Folate (36% dv), Potassium (21 % dv).
High Fiber
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