Cooking mussels may seem intimidating, but this recipe is quick and easy. The white beans to turn this classic mussels-in-white-wine-sauce dish into a heartier weeknight meal. Serve with whole-grain crusty bread to sop up the flavorful broth. I found this recipe in Eating Well and it was a big hit in our house.
- 2 tablespoons extra-virgin olive oil
- 4 cups grape tomatoes, halved ( I forgot to half them initially, so had to go back to the pot and do them one at a time. It is very important for the taste to do this.)
- 1 medium shallot, sliced
- 3 cloves garlic, thinly sliced ( I used four or five as I always say, garlic is yummy and so good for you! No vampires in this house)
- 1 teaspoon chopped fresh thyme, plus more for garnish
- ¼ teaspoon crushed red pepper
- 1 (15 ounce) can no-salt-added white beans, rinsed
- 2 pounds mussels, scrubbed and debearded if necessary (see Tip)
- ½ cup dry white wine
- Lemon wedges for serving
- Heat oil in a large pot over medium-high heat. Add tomatoes and shallot; cook, stirring occasionally, until the tomatoes start to release their liquid, 1 to 2 minutes. Stir in garlic, thyme and crushed red pepper; cook until fragrant, about 1 minute. Add beans and stir to combine. Place mussels on top and pour in wine. Cover and cook until the mussels open (discard any unopened mussels), 5 to 6 minutes. Serve with lemon wedges and garnish with more thyme, if desired. How easy it that and it was delicious!
Tip: To clean mussels, rinse well under cold running water and use a stiff brush to remove any barnacles or grit from the shell. Discard any mussels with broken shells or any shells that remain open after you tap them lightly. Pull off any fibrous “beard” that might be pinched between the shells; the “beards” of most cultivated mussels are already removed.
We served it with a lovely Pinot Noir.