Ingredients
-
1
-
2
-
1 1/4
-
1
-
1
-
3/8
-
1/8
-
3
-
1
-
1
-
2
-
1
-
3
-
2
-
Directions
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 , 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
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
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. |
|
2
Done
|
Stir in the Vinegar and Simmer For 1 Minute. |
|
3
Done
|
Add the Chickpeas, Sugar, and Tomatoes With Their Juice. |
|
4
Done
|
Increase the Heat to Medium and Gently Simmer, Uncovered, Stirring Occasionally Until Slightly Thickened, About 15 Minute. |
|
5
Done
|
Add the Mussels and Return to a Simmer. |
|
6
Done
|
Cover Tightly With Lid and Cook Until Mussels Just Open Wide, About 3-6 Minute Discard Any Mussels That Remain Unopened After 6 Min.). |
|
7
Done
|
Stir in Parsley and Serve in Shallow Bowls. |
