Mussels With White Beans, Garlic and Rosemary
Published Sept. 21, 2022
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- ¾cup extra-virgin olive oil
- 8garlic cloves, thinly sliced
- ¼teaspoon red-pepper flakes, plus more for serving
- 2rosemary sprigs
- Fine sea salt or table salt
- 2(15-ounce) cans white beans, such as cannellini beans, drained and rinsed
- 1cup vegetable broth, plus more as needed
- ¼cup dry white wine
- 2pounds mussels
- 1teaspoon finely grated lemon zest
- ½cup chopped fresh soft herbs, such as parsley, dill or cilantro, plus more for serving
Nutritional analysis per serving (3 servings)
1098 calories; 62 grams fat; 9 grams saturated fat; 0 grams trans fat; 41 grams monounsaturated fat; 8 grams polyunsaturated fat; 76 grams carbohydrates; 15 grams dietary fiber; 1 gram sugars; 58 grams protein; 1851 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
In a large pot with a tight-fitting cover, combine oil and garlic over medium-low heat. Add red-pepper flakes, rosemary and pinch of salt. Cook until garlic just begins to turn pale gold at the edges (don’t let the garlic turn brown), 2 to 4 minutes.
- Step 2
Add beans, vegetable broth, wine and 1 teaspoon salt to the pot, and stir until beans are well coated. Bring to a simmer over medium-low heat and cook until broth thickens, stirring occasionally, 8 to 10 minutes.
- Step 3
Meanwhile, rinse mussels under cold running water. If you see hairy clumps around the shell (called beards), use a sharp knife or your fingers to pull them off, then rinse mussels well. Discard any mussels with cracked shells or shells that won’t close once you pinch together the edges.
- Step 4
Add mussels to the pot and cover. Let the mussels steam, stirring once or twice, until they open, 5 to 8 minutes. Gently stir in lemon zest and herbs. Taste, adding more salt, if needed.
- Step 5
To serve, divide mussels and beans among individual bowls. Discard any mussels that have not opened and garnish with more herbs and red-pepper flakes, if you like.
Private Notes
Comments
Our seafood market was out of mussels so I had to go with a Plan B: shrimp. In place of vegetable broth, I made stock out of the shells. Superb!
Truly makes the moules more of a meal. The volume of olive oil seems like a lot but it does make the bean and mussel broth silky, as MC says. The garlic and rosemary blend in well and do not overwhelm. No added salt needed. I doubled all for 4lbs mussels but I think it would have worked fine with less stock, and will try that next time.
When evaluating mussels that are open, I rap them on the counter rather than pinching them to se off they close. Works for clams, too.
We loved this but felt it too salty so would recommend halving the salt. We used the leftover broth as a base for a pasta sauce the next day. A fab one pot dish - added another can of beans, 3 cups water and the pasta and cooked for 12 minutes. A silky, rich and delicious sauce. Made for a great dinner.
This was great and very easy/quicker than I expected all said and done. We also added a small shallot with the garlic and some thinly sliced mushrooms and kale right before putting the mussels in for some extra veg. When we make again, I would use 1 can of beans (2 felt like overkill to us). Served it with crusty sesame sourdough garlic bread, a necessity for the bro
Recipe is excellent. I would cut the amount of mussels in half. I just thought for 2 (or 3) people, 2 full pounds of mussels would be overkill.