Moroccan-Style Mussels
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 main-course servings
- 1 tablespoon cider vinegar
- 2 teaspoons sugar
- 3 tablespoons olive oil
- 1 teaspoon ground ginger
- 1 1/4 teaspoons ground cumin
- 1/8 teaspoon cayenne
- 2 tablespoons chopped fresh flat-leaf parsley
- 2 garlic cloves, thinly sliced
- Carbohydrate 54 g(18%)
- Cholesterol 95 mg(32%)
- Fat 22 g(34%)
- Fiber 13 g(51%)
- Protein 51 g(103%)
- Saturated Fat 3 g(16%)
- Sodium 1502 mg(63%)
- Calories 614
Preparation Cook onion, garlic, and spices in oil in a 5- to 6-quart heavy pot over moderately low heat, stirring, until onion is softened, about 6 minutes. Stir in vinegar and simmer 1 minute. Add chickpeas, sugar, and tomatoes with their juice, then increase heat to moderate and gently simmer, uncovered, stirring occasionally, until slightly thickened, about 15 minutes. Add mussels and return to a simmer. Cover tightly with lid and cook until mussels just open wide, 3 to 6 minutes. (Discard any mussels that remain unopened after 6 minutes.) Stir in parsley and serve in shallow bowls.
Preparation Cook onion, garlic, and spices in oil in a 5- to 6-quart heavy pot over moderately low heat, stirring, until onion is softened, about 6 minutes. Stir in vinegar and simmer 1 minute. Add chickpeas, sugar, and tomatoes with their juice, then increase heat to moderate and gently simmer, uncovered, stirring occasionally, until slightly thickened, about 15 minutes. Add mussels and return to a simmer. Cover tightly with lid and cook until mussels just open wide, 3 to 6 minutes. (Discard any mussels that remain unopened after 6 minutes.) Stir in parsley and serve in shallow bowls.
