Mussels and chickpeas

Buy 1 kilo of superfresh mussels for 2p.T Rinse and clean them carefully. Heat a pan. Add some olive oil. Chop and fry 4 garlic cloves. Add 1 table spoon of curry powder and the mussels. Once they are open, stop the fire. Remove the mussels from the pan. Remove the shells and keep the mussels. Heat the liquid again and allow to cook until the amount has reduced. Add 1/2 of a can of chickpeas and a handful of chopped fresh parsley. Mix. Taste, add pepper and salt. Add the mussels and the other 1/2 of the can of chickpeas.

Serve with al dente spaghetti.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s