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Moroccan Mussels with Chickpeas

Moroccan Mussels with Chickpeas

15 MIN

With a handful of ingredients and about 15 minutes, you can prepare a show-stopping seafood dinner worthy of a special occasion any night of the week! I’m combining a jar of prepared shakshuka sauce – a spiced Moroccan-style tomato sauce – with vegetable stock to create a bold, delicious broth in minutes. Trust me, you’re going to want plenty of pita bread for dipping.

Don't freak about mussels

Please don’t be intimidated. Mussels are affordable, very easy to cook and perfect for weeknights because of their quick cook time (6 to 8 minutes). For this recipe, you’ll need a two-pound bag of fresh mussels which you can find on ice in your local grocer’s seafood counter.

  • 2 pounds fresh mussels
  • 1-16 oz. jar Mina Shakshuka Sauce
  • 2 cups vegetable stock
  • 1 14.5 ounce can chickpeas drained and rinsed
  • Fresh herbs (parsley and/or cilantro)
  • Toasted pita bread, for serving

Rinse mussels under cold running water. Discard any with broken shells and those that do not close after being rinsed.

In a wide heavy skillet (with lid), bring sauce and stock to a boil. Reduce to a simmer and stir in chickpeas. Season broth to taste with salt.

Stir in mussels and cover. Simmer over medium-low heat for 6-8 minutes, or until mussels open. Discard any mussels that do not open after cooking. Top with chopped fresh herbs and serve with toasted pita bread.

Serves 3-4 

This recipe is sponsored by Heinen’s. Check out the original post here.

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