Mussels with White Bean Stew

Directions

1. Place the mussels, sherry and wine in a large saucepan and bring to a simmer. Cover the mixture and cook over medium heat for about 3 minutes.
2. Take the mussels out of the pan with a slotted spoon, discarding any that did not open, and remove the mussels from their shells.
3. Strain the broth and set aside.
4. Place the oil in a clean saucepan over medium heat, and then add the garlic and the chile. Cook for 1 minute and then add the beans, broth and a few sprinkles of salt, and bring the mixture to a boil.
5. Stir in the mussels and the parsley and cook until heated through. Serve immediately.