Mussels With White Beans Tomatoes Recipes

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MUSSELS WITH TOMATO & WHITE WINE SAUCE



Mussels With Tomato & White Wine Sauce image

I LOVE, LOVE, LOVE mussels. Especially as a meal with really good crusty bread for dipping. This is 4 servings as an appetizer or 2 as a meal.

Provided by Sooz Cooks

Categories     < 15 Mins

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10

2 tablespoons butter
1 cup onion, finely chopped
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 tablespoon minced garlic
1 large tomatoes, chopped
1 cup white wine
2 tablespoons finely chopped fresh parsley leaves (or 1 teaspoon dried parsley)
2 lbs fresh mussels, well scrubbed and debearded
crusty French bread

Steps:

  • In a large saute pan, melt the butter.
  • Add the onions, salt, and pepper, and cook, stirring, for 4 minutes.
  • Add the garlic and tomatoes, and cook, stirring, for 1 minute.
  • Add the wine, parsley, and bring to a boil.
  • Add the mussels, cover, and cook until the shells have opened, about 4 minutes.
  • Remove from the heat and discard any shells that do not open.
  • Transfer to a large deep bowl and serve immediately. Make sure to have spoons available as this broth is good!
  • Use your nice crusty french bread for dipping.

DRUNKEN MUSSELS WITH CHORIZO AND WHITE BEANS



Drunken Mussels with Chorizo and White Beans image

This Spanish-inspired take on steamed mussels will transport you to distant ports. Start by crisping up chorizo-just a bit provides a nice smoky punch-then toss in some shallot, garlic, and white wine. Add cherry tomatoes for sweetness and white beans for texture, add the mollusks, and cover. Dinner in less than 30 minutes-and next to no cleanup.

Provided by Shira Bocar

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 45m

Number Of Ingredients 10

2 tablespoons extra-virgin olive oil
2 ounces dried chorizo, thinly sliced (1/2 cup)
1 shallot, minced
2 cloves garlic, thinly sliced
1 cup dry white wine, such as Sauvignon Blanc
1 pint cherry tomatoes, halved (2 cups)
1 can (15 ounces) white lima or cannellini beans, drained and rinsed
2 pounds mussels, cleaned
Kosher salt
2 tablespoons chopped fresh parsley leaves

Steps:

  • Heat oil and chorizo in a large pot over medium, stirring, until chorizo starts to crisp, about 4 minutes. Add shallot and garlic and cook, stirring, until tender, about 4 minutes. Add wine, tomatoes, and beans; bring to a simmer.
  • Add mussels. Cover and continue to cook, shaking pot occasionally, until mussels open, 6 to 8 minutes (discard any unopened ones). Season broth to taste. Sprinkle with parsley, toss, and serve.

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