Mussels with Chickpeas

Ingredients

In the original Croatian version, this dish is typically prepared with local ingredients such as olive oil, white wine, and Mediterranean herbs like rosemary and thyme. However, in this Eastern European adaptation, we incorporate ingredients commonly found in the region, such as sour cream and dill, to enhance the flavors and create a unique twist on the traditional recipe. We alse have the original recipe for Dagnje sa slanutkom, so you can check it out.

• 2 pounds (900g) mussels, cleaned and debearded 2 pounds (900g) mussels, cleaned and debearded
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 cup (200g) canned chickpeas, rinsed and drained 1 cup (200g) canned chickpeas, rinsed and drained
• 1 cup (240ml) vegetable broth 1 cup (240ml) vegetable broth
• 1/2 cup (120ml) sour cream 1/2 cup (120ml) sour cream
• 1 tablespoon fresh dill, chopped 1 tablespoon fresh dill, chopped
• Juice of 1 lemon Juice of 1 lemon
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 4g
• Carbohydrates (total, sugars): 25g, 4g
• Protein: 26g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   Heat olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
2. 2.
   Add the chickpeas and vegetable broth to the pot. Bring to a simmer and cook for 5 minutes to allow the flavors to meld together.
3. 3.
   Add the mussels to the pot and cover with a lid. Cook for 5-7 minutes, or until the mussels have opened.
4. 4.
   Remove the pot from heat and discard any unopened mussels.
5. 5.
   Stir in the sour cream and fresh dill. Season with salt and pepper to taste.
6. 6.
   Squeeze the lemon juice over the dish and give it a gentle stir.
7. 7.
   Serve the mussels with chickpeas in bowls, garnished with additional fresh dill.

Treat your ingredients with care...

• Mussels — Ensure that the mussels are fresh and alive before cooking. Discard any mussels that do not open after cooking.
• Chickpeas — If you prefer a smoother texture, you can mash some of the chickpeas before adding them to the pot to create a creamier base for the dish.
• Dill — Fresh dill adds a vibrant flavor to the dish. If you cannot find fresh dill, you can substitute it with dried dill, but use half the amount.

Tips & Tricks

• Serve the dish with crusty bread to soak up the flavorful broth.
• For a spicier kick, add a pinch of red pepper flakes to the broth.
• If you prefer a lighter version, you can substitute Greek yogurt for sour cream.
• Experiment with different herbs such as parsley or cilantro for a unique twist.
• This dish pairs well with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.

Serving advice

Serve the Mussels with Chickpeas as a main course, accompanied by a side of crusty bread and a fresh green salad. The dish is best enjoyed hot, straight from the pot, allowing the flavors to meld together.

Presentation advice

Present the Mussels with Chickpeas in individual bowls, garnished with a sprig of fresh dill. The vibrant colors of the mussels and chickpeas, combined with the creamy broth, create an appetizing and visually appealing dish.