- 1kg mussels, scrubbed and de-bearded
- 2 tablesp. olive oil
- 1 onion, finely chopped
- 2 cloves garlic, peeled and chopped
- 1 tablesp. smoked paprika
- 1 red chilli, finely diced
- 400g tin chopped tomatoes
- 400g tin chickpeas, drained and rinsed
- 125ml water
- Salt and freshly ground black pepper
- Handful of basil leaves
To Serve
- Sourdough Toast
Bookmark Recipe
Spicy Mussels with Tomato and Chickpeas
42 people
15 min
Nutrition per serving
-
kcal474kcal
-
protein24g
-
iron5.9mg
-
carbs72g
Ingredients
Main
- 1kg mussels, scrubbed and de-bearded
- 2 tablesp. olive oil
- 1 onion, finely chopped
- 2 cloves garlic, peeled and chopped
- 1 tablesp. smoked paprika
- 1 red chilli, finely diced
- 400g tin chopped tomatoes
- 400g tin chickpeas, drained and rinsed
- 125ml water
- Salt and freshly ground black pepper
- Handful of basil leaves
To Serve
- Sourdough Toast
Method
Copy TextHeat the oil in a large saucepan over a medium heat. Add the onion and garlic and cook, stirring, for 5 minutes or until soft.
Add the smoked paprika and chilli and cook for a minute or two.
Add the tomatoes, chickpeas, 125ml water, salt and pepper, increase the heat to high and bring to the boil.
Add the mussels, cover and cook for 4-5 minutes, shaking the saucepan a few times until the mussels have opened.
Discard any that have not opened.
Method
Copy TextHeat the oil in a large saucepan over a medium heat. Add the onion and garlic and cook, stirring, for 5 minutes or until soft.
Add the smoked paprika and chilli and cook for a minute or two.
Add the tomatoes, chickpeas, 125ml water, salt and pepper, increase the heat to high and bring to the boil.
Add the mussels, cover and cook for 4-5 minutes, shaking the saucepan a few times until the mussels have opened.
Discard any that have not opened.
Serving Suggestions
Sprinkle over the basil leaves and serve with sourdough toast.
Spicy Mussels with Tomatoes and Chickpeas
