Moroccan-style Mussels               

 tags (edit): Gourmet Magazine Easy @Vogel @Try Soon! Main Dish  

 

Chickpeas transform saucy mussels into a meal that's as hearty as it is seductive.

Ingredients

1 medium onion coarsely chopped (1 cup)
2 garlic cloves thinly sliced
1 1/4 teaspoons Ground cumin
1 teaspoon paprika (preferably hot)
1 teaspoon ground ginger
3/8 teaspoon ground cinnamon
1/8 teaspoon cayenne
3 tablespoons olive oil
1 tablespoon cider vinegar
1 (15- to 19-oz) can chickpeas rinsed and drained
2 teaspoons sugar
1 (28-oz) can whole tomatoes in juice juice reserved and tomatoes coarsely chopped
3 pounds cultivated mussels scrubbed and beards removed
2 tablespoons fresh flat-leaf parsley chopped
 

Instructions
 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.


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Yields: 4 Servings
     Gourmet magazine, May 2006, page 164

 notes:  1. I made it with bay scallops (no mussels at the market today) and it was delicious. Like the previous reviewer, I added lemon. Also, I threw in a bit of spinach at the end for nice color. Served it over cous cous -- lovely and fast.

2. Loved it! So easy to make! I added a cup of chopped arugula, a third of a cup of white wine, and a few lemon wedges during the simmering process. Then a minute or so before I added the mussels, I threw in a pound of small bay scallops, and the zest of one lemon. The broth from this is fantastic.

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