Moroccan Style Mussels

Ingredients

• 1 medium onion, coarsely chopped
• 2 garlic cloves, thinly sliced
• 1 1/4 teaspoons ground cumin
• 1 teaspoon paprika (preferably hot)
• 1 teaspoon ground ginger
• 3/8 teaspoon ground cinnamon
• 1/8 teaspoon cayenne
• 3 tablespoons olive oil
• 1 tablespoon cider vinegar

• 1 (15 ounce) can chickpeas, drained and rinsed
• 2 teaspoons sugar

• 1 (28 ounce) can whole tomatoes with juice, juice reserved and tomatoes coarsely chopped
• 3 lbs mussels, scrubbed and beards removed
• 2 tablespoons fresh flat-leaf parsley, chopped

Directions

1. 1

   Cook onion, garlic, and spices in the olive oil in a 6-quart heavy pot over medium low heat. Stir until onion is softened, about 6 minute.

2. 2

   Stir in the vinegar and simmer for 1 minute.

3. 3

   Add the chickpeas, sugar, and tomatoes with their juice.

4. 4

   Increase the heat to medium and gently simmer, uncovered, stirring occasionally until slightly thickened, about 15 minute.

5. 5

   Add the mussels and return to a simmer.

6. 6

   Cover tightly with lid and cook until mussels just open wide, about 3-6 minute Discard any mussels that remain unopened after 6 min.).

7. 7

   Stir in parsley and serve in shallow bowls.