With a long name, the Mamablip recipe for quick-cooking Mussels served on a bed of fresh Chickpea Purée could make you think of a complicated Italian dish, lots of ingredients and even more cooking steps.
Would you be surprised to read through the ingredient list for the Mussel Sautée and Chickpea Purée recipe to find that you can count the ingredients on your fingers, and the cooking steps on one hand?
This is another favorite of the Mamablip team, a quick way to surprise your loved ones with thoughtfully-prepared contemporary Italian seafood dishes, focusing entirely on the aromas and flavors of your ingredients and how they blend with each other.
Nothing esoteric, just the best Italian traditional ingredients allowed to show their finer sides. If you're also looking for tasty Italian chickpea recipes, this is great option in presenting a classic Italian ingredient in a whole new light.
Chickpeas provide endless nutritional values to an array of interesting Italian pasta and side dishes, and in this exciting Italian Mussel recipe, they take a more leading role as part of a main seafood-based entrée dish. Not quite a chickpea stew consistency, you can adjust the Mussel Satuée and Chickpea Purée recipe to your tastes and make the chickpea section a bit more stew-like.
You don't want to make it soupy though, as the components of this modern take on a classic Italian mussels shines at its brightest when the chickpea base is relatively thick.
Let the Mamablip team know how this unconventional Italian mussels recipe turns out - we love to see what you're cooking in your own kitchens! And if you love seafood, don't miss out on another excellent Mamablip video recipe tutorial here - a contemporary take on a traditional classic: Tagliolini with Clams and Bottarga. In just a few steps, you'll be on your way to Mussel magic in your kitchen!
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for 4 servings
soak the chickpeas in abundant water in a large soup pot. Allow to soak at least 10 hours, ideally overnight. The level of water should be double the level of chickpeas.
When ready to cook, add the rosemary branches, and allow to boil very gently. Reduce heat to low (as low as possible) and allow to cook for approximately 1 hour.
The chickpeas will obviously need to be very soft in order to be puree'd, so cook the beans as long as required to achieve a soft consistency.
About halfway through the cooking process, add 1 1/2 tsp salt and stir. Once beans have reached desired consistency, remove pan from heat and keep pan covered to keep chickpeas warm.
Remove the little beards from each mussel, and wash thoroughly under cold running water, using the back of a kitchen knife to energetically scrape the shells. In a large sauté' pan, place the mussels over medium-high heat.
Cover the pan, and allow the mussel shells to open (cook about 4-5 minutes). Drain the mussels, and reserve the liquid that has formed in the pan.
Using a paper towel, dry out the inside of the sauté' pan, add enough olive oil to cover the bottom of the pan (5 tbs olive oil), and add garlic clove.
Allow garlic to turn light golden brown, remove and replace with mussels and parsley, add a splash of white wine and 1/2 cup of the reserved cooking liquid from the mussels during the opening of the shells.
Cook over medium heat for approximately 3 minutes, adjust salt and pepper to taste, and be careful not to remove mussels from their shells when stirring occasionally.
Using a slotted spoon, collect the chickpeas and transfer to a stainless steel bowl. Begin puree'ing the chickpeas, adding some of their cooking liquid from time to time. The chickpeas should have a relatively dense consistency, so be careful not to add too much cooking liquid. Add olive oil to taste, and adjust for salt and pepper. Continue stirring the puree' until the olive oil has been absorbed by the puree'.
In a pasta dish, place a round biscuit cutter with a diameter approximately 12-15cm wide. Create a layer of chickpea puree' about 1.5 cm in height. Drizzle with olive oil and give a dusting of black pepper to dish. Remove the biscuit cutter, and place 3 or 4 muscle shells on top of the cream, then another 3 or 5 mussels without shells.
Serve at once.
55 minutes 9 ingredients 380 kCal