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A large white bowl filled with steamed mussels, creamy white beans, and diced tomatoes in a white wine broth, garnished with fresh parsley.

Mussels with Cannellini Beans and Tomatoes

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 320
Ingredients Method

Ingredients
  

  • 2 lbs fresh mussels, scrubbed and de-bearded
  • 1 can (15 oz) cannellini beans, rinsed and drained
  • 1 can (14.5 oz) diced tomatoes, drained
  • 3 cloves garlic , minced
  • 1 large shallot , minced
  • 1/2 cup dry white wine
  • 2 tbsp extra virgin olive oil
  • 1/4 tsp crushed red pepper flakes
  • 1/4 cup fresh flat-leaf parsley, chopped
  • Salt and black pepper to taste

Method
 

  1. Heat olive oil in a large pot or Dutch oven over medium heat.
  2. Add minced shallots and garlic and sauté for 2 minutes until translucent and fragrant.
  3. Stir in the red pepper flakes and drained diced tomatoes; cook for 3 to 4 minutes until tomatoes soften.
  4. Add the cannellini beans and white wine to the pot and bring the liquid to a simmer.
  5. Add the cleaned mussels to the pot and cover with a tight-fitting lid.
  6. Steam the mussels for 5 to 7 minutes, shaking the pot occasionally, until the shells have opened.
  7. Discard any mussels that remain closed after the cooking period.
  8. Remove from heat and stir in the chopped parsley.
  9. Season the broth with salt and pepper to taste.
  10. Serve immediately in wide bowls ensuring beans and broth are distributed evenly.