Mussels With White Beans, Garlic and Rosemary
The best part of a pot of steamed mussels is arguably the broth — rich with garlic, wine and the heady saline juices from the bivalves. Here, the mussels are cooked in a pot of garlic and chile-braised white beans, which absorb all of their flavor, and turn them into a velvety stew. Don’t stint on the lemon zest or herbs at the end; they add just the right amount of freshness and verve.
- Serves: 2 persons
- 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
Step 1In 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 2Add 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 3Meanwhile, 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 4Add 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 5To 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.