This classic dish is great and as mussels are in season from October through March, now is the time to get a big bag and invite friends or family to the table.
Typically I make 1 to 1.5 pounds of mussels per person. Below I give you my recipe for this classic preparation for a 5 pound bag. Feel free to substitute the white beans of your choice. If you don't have sun-dried tomatoes, you can use fresh (seed them and cut into chunks) or skip the tomatoes all together.
I usually serve this with a nice slice of home-made toasted garlic bread as dinner guests like to soak up the flavorful sauce. The best way to achieve this is to buy or bake a nice loaf of crusty French bread. Using my garlic confit, I mash it with soft butter and add salt, spread on the loaves which have been cut in half, and bake until golden. You could use dry powdered garlic if you don't have fresh. Also give dinner guests a big soup spoon. It's so good they will want to eat the broth. Served with my Carolina slaw, it's a an enjoyable meal. Pair it with a cold glass of crisp white wine, such as a Sauvignon Blanc.
Ingredients
3 tablespoons olive oil
1 sweet onion
3-5 cloves garlic, finely chopped
1 cup sun-dried tomatoes (substitute fresh), chopped
1 (15-ounce) can cannellini beans, drained and rinsed
1 (15-ounce) can butter beans, drained and rinsed.
salt and freshly ground black pepper, to taste
1 1/2 cups (or about half a bottle) Chardonnay (dry white) wine
2-4 cups water (optional)
5 pounds fresh live mussels, cleaned and de-bearded
1/2 cup fresh parsley or basil leaves, torn or chopped
Instructions
Heat oil in a large stock pot over medium-high. Add onion, salt and pepper and cook while stirring until soft, about 3 minutes. Stir in the garlic and cook a minute longer. Add tomatoes and cook for a minutes more, stirring occasionally. Add the white wine and cook for 5-8 minutes, until starting to reduce. Add beans and stir to combine. Add the optional water if you want more broth. The mussels can steam or can be submersed in broth. Add the mussels and cook until they open, about 5 minutes. Spoon the mussels into serving bowl(s), top with the bean broth and sprinkle with the parsley or basil.
Typically I make 1 to 1.5 pounds of mussels per person. Below I give you my recipe for this classic preparation for a 5 pound bag. Feel free to substitute the white beans of your choice. If you don't have sun-dried tomatoes, you can use fresh (seed them and cut into chunks) or skip the tomatoes all together.
I usually serve this with a nice slice of home-made toasted garlic bread as dinner guests like to soak up the flavorful sauce. The best way to achieve this is to buy or bake a nice loaf of crusty French bread. Using my garlic confit, I mash it with soft butter and add salt, spread on the loaves which have been cut in half, and bake until golden. You could use dry powdered garlic if you don't have fresh. Also give dinner guests a big soup spoon. It's so good they will want to eat the broth. Served with my Carolina slaw, it's a an enjoyable meal. Pair it with a cold glass of crisp white wine, such as a Sauvignon Blanc.
Ingredients
3 tablespoons olive oil
1 sweet onion
3-5 cloves garlic, finely chopped
1 cup sun-dried tomatoes (substitute fresh), chopped
1 (15-ounce) can cannellini beans, drained and rinsed
1 (15-ounce) can butter beans, drained and rinsed.
salt and freshly ground black pepper, to taste
1 1/2 cups (or about half a bottle) Chardonnay (dry white) wine
2-4 cups water (optional)
5 pounds fresh live mussels, cleaned and de-bearded
1/2 cup fresh parsley or basil leaves, torn or chopped
Instructions
Heat oil in a large stock pot over medium-high. Add onion, salt and pepper and cook while stirring until soft, about 3 minutes. Stir in the garlic and cook a minute longer. Add tomatoes and cook for a minutes more, stirring occasionally. Add the white wine and cook for 5-8 minutes, until starting to reduce. Add beans and stir to combine. Add the optional water if you want more broth. The mussels can steam or can be submersed in broth. Add the mussels and cook until they open, about 5 minutes. Spoon the mussels into serving bowl(s), top with the bean broth and sprinkle with the parsley or basil.
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