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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


• 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

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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