Chef's Recipes

Mussels and beans

Australian Gourmet Traveller recipe for mussels and beans by Cipro in Sydney.

By Catherine Adams, Khan Danis & Angel Fernandez
  • 20 mins preparation
  • 10 mins cooking
  • Serves 6
  • Print
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.


  • 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 coarsely chopped flat-leaf parsley (loosely packed)
  • of 1 lemon, Juice


  • 1
    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.


Drink Suggestion: 2011 Ca’ Montini Pinot Grigio, Trentino, Italy Drink suggestion by Penny Watson-Green