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Mussel-and-White-Bean Stew


First Posted: 10/27/2011 4:55 pm Updated: 08/31/2012 10:48 am

Mussel-and-White-Bean Stew

Mussel-and-White-Bean Stew
Tina Rupp
Provided by:
total prep

Ingredients

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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