Mussel-and-White-Bean Stew

  • Yield: 4


  • 2 pounds mussels, scrubbed
  • 3/4 cup dry sherry
  • 3/4 cup dry white wine
  • 1/4 cup extra-virgin olive oil
  • 2 none garlic cloves, minced
  • 1 none Thai or other small red chile, minced
  • 2 none cans cannellini beans, drained and rinsed
  • none Salt
  • 3 tablespoons chopped parsley
  • none Crusty bread, for serving


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.

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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Mussel-and-White-Bean Stew Recipe