Prep 15 mins
Cook 30 mins
This one is from Gourmet May, 2006. "Chickpeas transform saucy mussels into a meal that's as hearty as it is seductive." I have not made this one yet, so times are an estimate.
- 1 medium onion, coarsely chopped
- 2 garlic cloves, thinly sliced
- 1 1⁄4 teaspoons ground cumin
- 1 teaspoon paprika (preferably hot)
- 1 teaspoon ground ginger
- 3⁄8 teaspoon ground cinnamon
- 1⁄8 teaspoon cayenne
- 3 tablespoons olive oil
- 1 tablespoon cider vinegar
- 1 (15 ounce) can chickpeas, drained and rinsed
- 2 teaspoons sugar
- 1 (28 ounce) canwhole tomatoes with juice, juice reserved and tomatoes coarsely chopped
- 3 lbs mussels, scrubbed and beards removed
- 2 tablespoons fresh flat-leaf parsley, chopped
- Cook onion, garlic, and spices in the olive oil in a 6-quart heavy pot over medium low heat. Stir until onion is softened, about 6 minute.
- Stir in the vinegar and simmer for 1 minute.
- Add the chickpeas, sugar, and tomatoes with their juice.
- Increase the heat to medium and gently simmer, uncovered, stirring occasionally until slightly thickened, about 15 minute.
- Add the mussels and return to a simmer.
- Cover tightly with lid and cook until mussels just open wide, about 3-6 minute Discard any mussels that remain unopened after 6 min.).
- Stir in parsley and serve in shallow bowls.
I love mussels and I love them in tomatoe sauces. This was fabulous with the chickpeas and the wonderful spices that hold up to the strong flavor of the mussels. It's a great meal with rice or some naan or flatbread to sop up the juices.
The spices make the difference. I love the flavours of cumin and ginger in combination with cinnamon. The sugar adds the sweet note, which make this combination perfect. Tomatoes and chickpeas are a great addition for the mussels. I used more cayenne, because I like it very spicy. A mussel recipe, which brings together the wonderful taste of spices with the delicate flavours of mussels. And if you don't like mussels until now, you will like them from now on. Try it.