Mussels with white beans, garlic and rosemary recipe: For more delicious beans, just add mussels

By Melissa Clark, The New York Times

The best thing about a meal of steamed mussels is the sauce left at the bottom of the bowl. Yes, I adore the bivalves themselves — those sweet, saline nuggets plucked out of their blue-black shells. (Pro-tip: use an empty pair of shells like tongs to pluck out the meat.) But it’s their sauce — suffused with garlic, wine, and parsley — that makes me swoon, whether sipped from a spoon or sopped up with bread or crispy, golden frites if you’re very lucky.

In this speedy mussels recipe, I offer yet another way to savor that sauce: steeped into velvety white beans.

Making it is dead simple. First, the beans (canned, or if you plan ahead, cooked from scratch) are briefly braised with olive oil, garlic and chile flakes. At this point, they are tender and thoroughly delicious and would make a fine, quick meal on their own. But adding a couple of pounds of mussels to the pot makes them even tastier.

Related Articles

Restaurants, Food and Drink |

How to make challah for Rosh Hashana

Restaurants, Food and Drink |

Sesame salmon bowls, pizza chicken and more recipes to try this week

Restaurants, Food and Drink |

The only challah recipe you’ll ever need (and it gets you a babka, too)

Restaurants, Food and Drink |

The dreamiest shrimp pasta anchors this summery menu

Restaurants, Food and Drink |

Use the …read more

Source:: The Denver Post

Leave a Reply

Your email address will not be published.