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.
- Total:
- Serves: 2 persons
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
Instructions
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.