Name: Mussels with tomatoes and cannellini beans
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 2 teaspoon olive oil; 1 red onion, thinly sliced; 2 garlic cloves, crushed; 1/2 cup white wine; 400 gram can diced tomatoes; 1 kilogram mussels, scrubbed, de-bearded; 400 gram can cannellini beans, drained, rinsed; 1/3 cup parsley leaves, to serve; crusty bread, to serve

Mussels with tomatoes and cannellini beans

Serves 4

Prep

15M

Cook

15M

Total

30M

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Ingredients

2 teaspoon olive oil

1 red onion, thinly sliced

2 garlic cloves, crushed

1/2 cup white wine

400 gram can diced tomatoes

1 kilogram mussels, scrubbed, de-bearded

400 gram can cannellini beans, drained, rinsed

1/3 cup parsley leaves, to serve

crusty bread, to serve

Method

1.In a large saucepan, heat oil on high. Saute onion and garlic 3-4 minutes, until tender.

2.Stir in wine. Bring to the boil. Reduce heat to low and simmer 3-4 minutes, until reduced by half. Blend in tomatoes. Return to the boil.

3.Add mussels. Simmer, covered, 2-3 minutes, until mussels open.

4.Stir in beans. Simmer 2-3 minutes, until heated through. Season to taste. Serve sprinkled with parsley.

Add a little chilli if desired. Any unopened mussels should not be discarded as they are still fine to eat (despite previous concerns that suggested otherwise). The tendon connecting the shells simply needs to be slit with a small sharp knife to open the mussel.
Note

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Ingredients

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