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Mussels and beans


"This is a simple, southern Italian dish inspired by the Bocca cookbook. We did a similar dish at Rockpool using clams, beans and serrano ham." says Khan Danis.

You'll need

2 garlic cloves, thinly sliced 50 ml extra-virgin olive oil, plus extra for drizzling 2 pinches of chilli flakes 2 kg black mussels, beards removed 800 gm canned cannellini beans, drained 500 gm cherry tomatoes, halved 375 ml white wine 1½ cups (loosely packed) coarsely chopped flat-leaf parsley Juice of 1 lemon

Method

  • 01
  • Stir garlic, oil and chilli flakes in a saucepan over low-medium heat until tender (1-2 minutes). Add mussels, beans and tomatoes and fry until tomatoes have slightly softened (2 minutes). Add wine, cover with a lid, increase heat to high and cook until mussels have just opened (4-5 minutes). Add parsley and lemon juice, season to taste with pepper, divide among bowls, drizzle with oil and serve.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

2011 Ca’ Montini Pinot Grigio, Trentino, Italy

Featured in

Jun 2013

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