Mussel-and-White-Bean Stew
Recipe from Food & Wine


Mussel-and-White-Bean Stew
Tina Rupp

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Servings: 4
Prep Time: 30 mins
Total Time: 30 mins
Related Categories: Bean Soup, Fish and Seafood, Fish Stew, Other Fish and Seafood, Stew, White Bean Soup
 
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Ingredients
  • 2  pounds
    mussels, scrubbed
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  • 3/4  cup
    dry sherry
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  • 3/4  cup
    dry white wine
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  • 1/4  cup
    extra-virgin olive oil
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  • 2 
    garlic cloves, minced
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  • 1 
    Thai or other small red chile, minced
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  • 2  14-ounce
    cans cannellini beans, drained and rinsed
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  •  
    Salt
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  • 3  tablespoons
    chopped parsley
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  •  
    Crusty bread, for serving
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Directions
1.
In a deep skillet, combine the mussels, sherry, and wine. Bring to a simmer, cover and cook over moderate heat until the mussels open, 3 minutes. Remove the mussels from their shells. Strain the broth; reserve 1 cup.
2.
Wipe out the skillet and heat the olive oil in it. Add the garlic and chile and cook over moderate heat for 1 minute. Stir in the beans. Add the broth, season with salt, and bring to a boil. Add the mussels and the parsley and heat through. Serve the stew with crusty bread.
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