Spanish Steamed Mussels

I was first introduced to preparing Spanish cuisine during a World Tour game on this site. Since then, I have greatly enjoyed making tapas and other Spanish recipes. This is an easy appetizer with some Spanish flair!

• Ready In: 25 mins
• Serves: 4

Ingredients

• 1  tablespoon olive oil (Spanish is preferred)
• 1⁄2 cup  chopped onion
• 2  teaspoons  minced garlic
• 1  cup canned chick-peas, rinsed and drained
• 1  cup  canned diced fire-roasted tomatoes
• 1⁄4 cup  dry madeira wine or 1⁄4 cup vegetable broth
• 2  lbs mussels, scrubbed and debearded
• 1⁄4 cup  finely chopped flat leaf parsley
•  lemon wedge (optional)

Directions

1. In a Dutch oven or large deep skillet, heat oil over medium-high heat. Add onion and garlic; cook and stir 5-8 minutes or until softened. Add chickpeas, tomatoes and wine; bring to boiling. Cook and stir 2-4 minutes.
2. Add mussels to pot; stir gently to coat. Cover and simmer 5-8 minutes or until mussels open fully (discard any mussels that do not open.).
3. Spoon mussels and cooking liquid into individual bowls, sprinkle with parsley, and serve with lemon wedges (if desired).