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Bookmark Recipe

Spicy Mussels with Tomato and Chickpeas

A really quick dish and bursting with flavour.

42 people
15 min
Nutrition per serving
  • kcal
    474kcal
  • protein
    24g
  • iron
    5.9mg
  • carbs
    72g

Ingredients

    • 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

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

Heat 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

Heat 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.