Name: Mussels and White Beans
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 to 6 servings
Ingredients: Three 16-ounce cans white beans, rinsed and drained; 1/4 cup sliced red onion; 2 tablespoons chopped garlic; 2 tablespoons chopped fresh parsley, plus additional for garnish; 1/2 teaspoon crushed red pepper; 2 to 3 bay leaves; 1 cup extra-virgin olive oil; Salt and pepper; 3 pounds mussels, rinsed and debearded; 1/4 cup white wine; 32 ounces canned clam juice; 2 tablespoons butter; 1 lemon, zested and half juiced; Grilled bread, for serving, optional

Directions

Place the beans in a large mixing bowl. Add the red onion, garlic, parsley, crushed red pepper, bay leaves, 3/4 cup extra-virgin olive oil and salt and pepper to taste.
Heat a large skillet over medium to high heat. Add the remaining 1/4 cup extra-virgin olive oil. Take the skillet away from the heat and add the mussels. Saute for 30 seconds, then add the bean mix, white wine, clam juice and butter. Add the lemon juice. Saute until the mussels open, 3 to 5 minutes. Serve in a large bowl. Garnish with the lemon zest, parsley and grilled bread, if using. Enjoy!

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Stogie Joe's Tavern, Philadelphia, PA

Mussels and White Beans

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