Last Night’s Dinner: Mussel and White Bean Stew

DSC_0397 Mussel and White Bean Stew

For dinner last night, I was looking to make something quick and easy. But I also wanted to make something wholesome (it was cold and raining yesterday) and healthy (call it a preemptive strike against the impending eating holiday season). That’s not always an easy combination to pull off, but a quick search on the Food & Wine website led me to this recipe for Mussel and White Bean Stew – perfect.

I made a couple of tweaks to the recipe, namely by using pre-shucked mussels and adding onions and canned tomato. All in all, it was a good dish and took very little time to pull together. Just what I was looking for.

Mussel and White Bean Stew
Adapted from Food & Wine
Serves 4

 

3/4 pound mussels, pre-shucked
3/4 cup dry sherry
3/4 cup dry white wine
4 TBSP extra virgin olive oil
1 small onion, finely diced
1 tspn paprika
3 garlic cloves, thinly sliced
1 small red chili pepper, finely diced
1 14-ounce can crushed or diced tomatoes
Two 14-ounce cans cannellini beans, drained and rinsed
Salt & Pepper
3 tablespoons chopped parsley
Crusty bread, for serving

 

In a deep skillet, combine the sherry, wine and mussels. Bring to a simmer, cover and cook for 5 minutes. Remove the mussels and reserve. Strain the broth and reserve 1 cup.

Wipe out the skillet and heat 2 TBSP olive oil. Add the onions, season with salt and sweat for 5 minutes. Add the paprika, garlic, and chili and cook for 2 more minutes. Add the remaining 2 TBSP olive oil, tomatoes, beans and broth, season with salt and pepper, bring to a low simmer and cook for 3-5 minutes. Stir in the mussels and parsley, heat through and season with salt and pepper as necessary.

Serve with crusty bread.

* * *

This “Last Night’s Dinner”-style post may or may not become something of a regular feature here on the blog. Ideally, these posts will only feature simple and somewhat basic recipes – the kind that I look to when I don’t have much time or energy to put a lot of effort into dinner – and will likely be based on recipes from other sources or just a regular staple from my repertoire.

No promises though. As the header of my blog says, “Sometimes I write about it.”

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