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.
Moroccan Mussels with Chickpeas
15 MIN
Ingredients
- 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
Directions
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.
