Mussel and White Bean Stew

Serving Size: 4
Total Time:


  • 2 Pound mussels, scrubbed
  • 3 Tbsp chopped parsley
  • salt
  • 2 Can (14-ounce each) cannellini beans, drained and rinsed
  • 1 Thai or other small red chile, minced
  • 2 cloves garlic, minced
  • 0.25 cup extra virgin olive oil
  • 0.75 cup dry white wine
  • 0.75 cup dry sherry
  • crusty bread, for serving


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.