Mussels With White Beans And Tomatoes Recipe

I absolutely love this mussels recipe because it’s a perfect fusion of flavors, bringing together the fresh brininess of the mussels with the rich, garlicky tomato broth that’s perfect for dipping crusty bread. Plus, the addition of white beans and a splash of wine elevates this dish to a cozy, satisfying meal that feels like a little culinary vacation right at home.

As someone who absolutely loves seafood, I adore my recipe for Mussels with White Beans and Tomatoes. The mussels are such a perfect beat with the creamy white beans and the sweet little nuggets of burst cherry tomatoes.

A little white wine (make that a good amount of dry white wine) really helps to infuse the broth with a delicious richness, while a handful of freshly chopped parsley—okay, let’s be honest, nearly a cup of it—makes for a bright and beautiful dish. Serve with a crusty baguette or some sort of rustic loaf that you can tear into pieces, and add a squeeze of lemon juice right before you dive in.

Ingredients

Fresh Mussels:
Rich in protein and iron, low in fat.

Olive Oil:
Fats that are healthy, abundant in antioxidants.

Garlic:
Immunity is boosted, and flavor is aromatized.

Cherry Tomatoes:
Sweet and rich in vitamins C and K.

White Beans:
Rich in fiber, and an excellent source of plant protein.

Dry White Wine:
Increases taste, gentle sharpness.

Fresh Parsley:
Nutrients and bright flavors are added by fresh ingredients.

Ingredient Quantities

• 2 pounds fresh mussels, cleaned and debearded
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 cup cherry tomatoes, halved
• 1 (15-ounce) can white beans, drained and rinsed
• 1/2 cup dry white wine
• 1/4 cup fresh parsley, chopped
• Salt and pepper to taste
• Lemon wedges, for serving
• Bread, for serving

Instructions

1. In a big pot, over medium heat, warm the olive oil. Add in the onion that has been chopped very finely and sauté until the onion is not quite clear but definitely not brown, about 5 minutes.

2. Add the minced garlic and cook for an extra 1 minute until fragrant.

3. In the pot, add the halved cherry tomatoes and cook for about 3 minutes, until they begin to soften.

4. Add the dry white wine and bring the mixture to a simmer; let it go for 2 minutes, which will allow the alcohol to evaporate.

5. Into the pot, add the drained and rinsed white beans, stirring them to blend with the mixture of tomatoes and onions.

6. Add salt and pepper to taste.

7. Raise the heat to high, add the thoroughly cleaned and debearded mussels to the pot, and cover with a lid.

8. Prepare the mussels by cooking them for about 5-7 minutes, shaking the pot from time to time, until they have opened. Any mussels that fail to do so should be discarded.

9. Take the pot off the burner and mix in the freshly chopped parsley.

10. Accompany the mussels with lemon wedges and crusty bread on the side, which will soak up the delicious broth. Enjoy!

Equipment Needed

1. Large pot with lid
2. Stirring spoon
3. Measuring spoons
4. Measuring cup
5. Cutting board
6. Sharp knife
7. Garlic press (optional)
8. Can opener
9. Colander or sieve
10. Ladle

FAQ

• Q: Can I use canned mussels instead of fresh?Mussels that are fresh are recommended for flavor and texture. Fresh mussels that are canned may alter taste and consistency.
• Q: What type of white wine should I use?Sauvignon Blanc or Pinot Grigio, two dry white wines, work well in this recipe.
• Q: Can I substitute the white beans?You can definitely use cannellini or navy beans instead if you want to choose another type of white bean.
• Q: How do I clean and debeard mussels?A: Wash the mussels in cold water and scrub the shells. Use your fingers or a knife to remove the beard—that fibrous tuft that sticks out of the shell.
• Q: Is the bread necessary to serve with this dish?Bread is optional but excellent for soaking up the delicious broth.
• Q: How should leftovers be stored?Leftovers should be stored in a sealed container and kept in the refrigerator. They should be eaten within two days.
• Q: Can I add other herbs apart from parsley?Certainly! You have the option of adding basil or thyme for an extra kick of flavor.

Substitutions and Variations

Live mussels: If you don’t have live mussels, use clams or scallops instead for another type of shellfish.
Oils used in cooking: Substitute with avocado oil or grapeseed oil.
Cherry tomatoes can be replaced with canned diced tomatoes or sun-dried tomatoes that result in a more flavorful dish.
Replace white beans with chickpeas or cannellini beans.
Dry white wine: For a non-alcoholic alternative, use vegetable broth or chicken broth; add a splash of lemon juice for needed acidity.

Pro Tips

1. Proper Mussel Cleaning Ensure the mussels are thoroughly cleaned and debearded before cooking. Soak them in cold water for about 20 minutes to allow them to expel any sand. Scrub the shells with a stiff brush and remove the beards by pulling them toward the hinge of the shell.

2. Wine Selection Use a high-quality dry white wine that you would enjoy drinking. The flavor of the wine significantly impacts the sauce, so a crisp Sauvignon Blanc or a light Pinot Grigio works well.

3. Enhance the Sauce Add a pinch of red pepper flakes or a dash of smoked paprika when cooking the onions and garlic for an extra layer of flavor and a subtle kick.

4. Bread Choice Serve with a crusty baguette or sourdough bread. Toast the slices lightly and rub with a cut clove of garlic for added flavor. The bread will be perfect for soaking up the delicious broth.

5. Finishing Touch Before serving, drizzle a little more high-quality olive oil over the mussels and broth for a rich finish. You can also zest a lemon over the dish for a burst of freshness and aroma that complements the seafood.