"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.
2garlic cloves, thinly sliced50 mlextra-virgin olive oil, plus extra for drizzling2pinches of chilli flakes2 kgblack mussels, beards removed800 gmcanned cannellini beans, drained500 gmcherry tomatoes, halved375 mlwhite wine1½ cups (loosely packed)coarsely chopped flat-leaf parsleyJuiceof 1 lemon
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.