Mussel-and-White-Bean Stew

Name: Mussel-and-White-Bean Stew
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 30
Cuisine: Global
Ingredients: 2 cans cannellini beans, drained and rinsed; 30 servings Crusty bread, for serving; 177 milliliters dry sherry; 177 milliliters dry white wine; 2 garlic cloves, minced; 907 grams mussels, scrubbed; 59 milliliters extra-virgin olive oil; 3 Tbsps chopped parsley; 30 servings Salt; 1 small Thai or other small red chile, minced

Mussel-and-White-Bean Stew is a dairy free and pescatarian soup. One portion of this dish contains around 4g of protein, 2g of fat, and a total of 76 calories. This recipe serves 30. If you have cannellini beans, thai, olive oil, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 30 minutes. It can be enjoyed any time, but it is especially good for Autumn.

Instructions

In a deep skillet, combine the mussels, sherry and wine. Bring to a simmer, cover and cook over moderate heat until the mussels open, 3 minutes.

Ingredients you will need

Mussels

Sherry

Wine

Equipment you will use

Frying Pan

Remove the mussels from their shells. Strain the broth; reserve 1 cup.

Ingredients you will need

Mussels

Pasta Shells

Broth

Wipe out the skillet and heat the olive oil in it.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add the garlic and chile and cook over moderate heat for 1 minute. Stir in the beans.

Ingredients you will need

Garlic

Beans

Chili Pepper

Add the broth, season with salt and bring to a boil.

Ingredients you will need

Broth

Salt

Add the mussels and the parsley and heat through.

Ingredients you will need

Mussels

Parsley

Serve the stew with crusty bread.

Ingredients you will need

Crusty Bread

Stew

Equipment

Frying Pan

Ingredients

Servings:

2cans

cannellini beans, drained and rinsed 30servings

Crusty bread, for serving 177milliliters

dry sherry 177milliliters

dry white wine 2

garlic cloves, minced 907grams

mussels, scrubbed 59milliliters

extra-virgin olive oil 3Tbsps

chopped parsley 30servings

Salt 1small

Thai or other small red chile, minced

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are great choices for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. One wine you could try is Trentadue La Storia Chardonnay. It has 4.3 out of 5 stars and a bottle costs about 25 dollars.