Mussels With White Beans, Garlic and Rosemary
Published September 20, 2022
Bryan Gardner for The New York Times. Food Stylist: Barrett Washburne.
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
¾ cup extra-virgin olive oil
8 garlic cloves, thinly sliced
¼ teaspoon red-pepper flakes, plus more for serving
2 rosemary sprigs
Fine sea salt or table salt
2 (15-ounce) cans white beans, such as cannellini beans, drained and rinsed
1 cup vegetable broth, plus more as needed
¼ cup dry white wine
2 pounds mussels
1 teaspoon finely grated lemon zest
½ cup chopped fresh soft herbs, such as parsley, dill or cilantro, plus more for serving
Nutritional analysis per serving (2 to 3 servings)
76 grams carbs; 85 milligrams cholesterol; 1098 calories; 41 grams monosaturated fat; 8 grams polyunsaturated fat; 9 grams saturated fat; 62 grams fat; 15 grams fiber; 1851 milligrams sodium; 58 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large pot with a tight-fitting cover, combine oil and garlic over medium-low heat. Add red-pepper flakes, rosemary and pinch of salt. Cook until garlic just begins to turn pale gold at the edges (don’t let the garlic turn brown), 2 to 4 minutes.
- Step 2
Add beans, vegetable broth, wine and 1 teaspoon salt to the pot, and stir until beans are well coated. Bring to a simmer over medium-low heat and cook until broth thickens, stirring occasionally, 8 to 10 minutes.
- Step 3
Meanwhile, rinse mussels under cold running water. If you see hairy clumps around the shell (called beards), use a sharp knife or your fingers to pull them off, then rinse mussels well. Discard any mussels with cracked shells or shells that won’t close once you pinch together the edges.
- Step 4
Add mussels to the pot and cover. Let the mussels steam, stirring once or twice, until they open, 5 to 8 minutes. Gently stir in lemon zest and herbs. Taste, adding more salt, if needed.
- Step 5
To serve, divide mussels and beans among individual bowls. Discard any mussels that have not opened and garnish with more herbs and red-pepper flakes, if you like.
Private Notes
Comments
Our seafood market was out of mussels so I had to go with a Plan B: shrimp. In place of vegetable broth, I made stock out of the shells. Superb!
Truly makes the moules more of a meal. The volume of olive oil seems like a lot but it does make the bean and mussel broth silky, as MC says. The garlic and rosemary blend in well and do not overwhelm. No added salt needed. I doubled all for 4lbs mussels but I think it would have worked fine with less stock, and will try that next time.
When evaluating mussels that are open, I rap them on the counter rather than pinching them to se off they close. Works for clams, too.
I've made this a couple of times in the last few years. It's simply fantastic. I'm not sure you really need 3/4 of a cup of olive oil; I just use a half cup. One can of beans seems enough, and 3/4 cup of broth is adequate. As othes say: beans in for a minute or two before the mussels; a tablespoon of Pernod is really good here. Thanks so much MC.
The beans picked up all of the great flavors in this recipe. I will double the amount of beans next time (there was enough sauce to do this). I also whisked in a hunk of butter once the mussels were done; it made the delicious sauce a bit richer. Served with grilled slices of ciabatta rubbed with garlic and olive oil that soaked up the sauce beautifully. Totally yummy meal (if a bit carby with the bread).
The recipe calls for 2 rosemary sprigs. I am guessing that means the I put in the whole stem and don't pluck the leaves, then remove the stem at the end. Is this correct?