Spanish Steamed Mussels

1. 1

   In a Dutch oven or large deep skillet, heat oil over medium-high heat. Add onion and garlic; cook and stir 5-8 minutes or until softened. Add chickpeas, tomatoes and wine; bring to boiling. Cook and stir 2-4 minutes.

2. 2

   Add mussels to pot; stir gently to coat. Cover and simmer 5-8 minutes or until mussels open fully (discard any mussels that do not open.).

3. 3

   Spoon mussels and cooking liquid into individual bowls, sprinkle with parsley, and serve with lemon wedges (if desired).

* Per serving · 4 servings · Values may vary.

No additional tips available.