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Mussel-and-White-Bean Stew

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Mussel-and-White-Bean Stew

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

Ingredients

  • 2 pound(s) mussels, scrubbed
  • 3/4 cup(s) dry sherry
  • 3/4 cup(s) dry white wine
  • 1/4 cup(s) extra-virgin olive oil
  • 2 clove(s) garlic, minced
  • 1 Thai or other small red chile, minced
  • 2 14-ounce cans cannellini beans, drained and rinsed
  • Salt
  • 3 tablespoon(s) chopped parsley
  • Crusty bread, for serving

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.