Mussels with Cannellini Beans (4)

A simple Italian recipe from Rick Stein’s ” Seafood Odyssey”.

Mussels with Cannellini Beans (4)
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Mussels with Cannellini Beans (4)
Print Recipe
Ingredients
Servings:
Instructions
  1. Cover the beans with plenty of cold water and leave them to soak overnight. The next day drain and rinse the beans and tip them into a pan. Pour in enough fresh water to cover them by about 2 inches then add the bay leaf, thyme and 2 of the peeled garlic cloves.
  2. Bring to the boil, scraping any scum from the surface as it appears. Lower the heat and simmer for about an hour or until the beans are very soft. Now increase the heat and boil rapidly until most of the liquid has evaporated. Discard the thyme and bay leaf.
  3. Put the mussels into a pan with the wine. Cover and cook over a high heat for 3-4 minutes until opened. When cool enough to handle remove about three quarters of the mussels from their shells. Reserve the cooking liquor.
  4. Slice the remaining garlic into a large pan and add the olive oil. Slowly heat the oil and as soon as the garlic begins to sizzle add the tomatoes and simmer for 2-3 minutes.
  5. Add the cooked beans and 5 fl oz of the mussel cooking liquor. Simmer for 5 minutes until the liquid has reduced to a rich creamy sauce. Season with pepper.
  6. Add the mussels and simmer for 1-2 more minutes until heated through. Stir in the parsley and serve in soup bowls.
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