Mussels with Yoghurt, Dill and Crispy Chickpeas

by Sam and Sam Clark, featured in Moro Easy

Published by Ebury Press

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Introduction

The mussels here are paired with yoghurt rather than cream, so this is a little sharper than moules marinière, but the idea is similar. Crispy chickpeas are for texture. Partner with homemade chips or fried courgettes with cacık.

As featured in

Moro Easy

Image of Sam and Sam Clark's Mussels with Yogurt, Dill and Chickpeas — Photo by Susan Bell

Ingredients

Serves: 4

6 tablespoons olive oil
100 grams tinned chickpeas (patted dry with a clean tea towel)
3 garlic cloves (thinly sliced)
1 kilogram mussels (cleaned, debearded and rinsed, discarding any that are open or broken)
50 millilitres white wine
pinch of saffron
5 tablespoons chopped dill
6 tablespoons full-fat plain yoghurt (mixed with 1 egg yolk and ½ teaspoon baharat or allspice)

Method

Mussels with Yoghurt, Dill and Crispy Chickpeas is a guest recipe by Sam and Sam Clark so we are not able to answer questions regarding this recipe

For the chickpeas, add 2 tablespoons olive oil to a small frying pan over a medium heat. Once hot, but not smoking, add the chickpeas and fry for 7–8 minutes, until golden and crisp. Remove from the heat and transfer the chickpeas onto kitchen paper using a slotted spoon to absorb excess oil. Keep warm.
For the mussels, place a large saucepan over a medium to high heat. When hot, add the remaining olive oil and the garlic and fry for 30 seconds, or until the garlic starts to turn golden. Add the mussels, stir well, and bring up to temperature again. Add the wine, saffron and half the dill, stir well, then put a lid on the pan and steam until the shells open.
With a large slotted spoon, transfer the mussels to a dish and keep warm. Whisk the yoghurt mixture into the mussel juices and simmer for 1–2 minutes, to thicken. Stir in the remaining dill, check for seasoning, then pour the yoghurt over the mussels and sprinkle over the crispy chickpeas.