Moroccan Style Mussels
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.
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INGREDIENTS
Nutrition- 1
- 2
- 1 1⁄4teaspoons ground cumin
- 1
- 1teaspoon ground ginger
- 3⁄8teaspoon ground cinnamon
- 1⁄8teaspoon cayenne
- 3tablespoons olive oil
- 1tablespoon cider vinegar
- 1
- 2teaspoons sugar
- 1
- 3
- 2
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DIRECTIONS
- 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.
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