Moroccan Mussels & Chick Peas

How to make Moroccan Mussels and Chick Peas.

Ingredients: Serves 2

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


  1. Rinse the mussels under cold running water.
  2. Discard any with broken shells and those that do not close after being rinsed.
  3. In a wide heavy skillet with a lid, bring the sauce and the stock to a boil.
  4. Reduce to a simmer and stir in the chick peas.
  5. Season the broth to taste with salt.
  6. Stir in the mussels and cover.
  7. Simmer over medium-low heat for 6-8 minutes, or until the mussels open.
  8. Discard any mussels that do not open after cooking.
  9. Top with chopped fresh herbs and serve with toasted pita bread.
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