Mussels with White Bean Stew

Mussels with White Bean Stew

  • Prep: 15 min
  • Cook Time: 5 min
  • Total: 20 min
  • Serving: 4 Servings

The addition of mussels in this hearty stew makes it both delicious and surprisingly light. Serve with some crusty peasant bread.


  • 2 pounds mussels, scrubbed
  • 3/4 cup dry sherry
  • 3/4 cup dry white wine
  • 1/4 cup extra-virgin olive oil
  • 2 cloves garlic, minced
  • 1 Thai or other small red chile, minced
  • 2 14-ounce cans cannellini beans, drained and rinsed
  • Salt
  • 3 tablespoons chopped parsley


  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.

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