Mussels With White Beans, Garlic and Rosemary
- Total Time
- 20 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:2 to 3 servings
- ¾cup extra-virgin olive oil
- 8garlic cloves, thinly sliced
- ¼teaspoon red-pepper flakes, plus more for serving
- 2rosemary sprigs
- Fine sea salt or table salt
- 2(15-ounce) cans white beans, such as cannellini beans, drained and rinsed
- 1cup vegetable broth, plus more as needed
- ¼cup dry white wine
- 2pounds mussels
- 1teaspoon finely grated lemon zest
- ½cup chopped fresh soft herbs, such as parsley, dill or cilantro, plus more for serving
Ingredient Substitution Guide
Nutritional analysis per serving (3 servings)
1098 calories; 62 grams fat; 9 grams saturated fat; 0 grams trans fat; 41 grams monounsaturated fat; 8 grams polyunsaturated fat; 76 grams carbohydrates; 15 grams dietary fiber; 1 gram sugars; 58 grams protein; 1851 milligrams sodium
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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- 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
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Cooking Notes
WillKS
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.
Steve
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!
Will
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.
Rob
This recipe is a keeper. Thank you, Melissa Clark. If you have the time, try dried beans, using 1 1/2 cups of beans to get the equivalent of 2 cans of beans. Save the cooking liquid from the beans for the broth that's added in step 2.
Josh Riley
This was great! Mostly followed the recipe, except I followed someone's advice to make more broth. I used a cup and a half of vegetable broth, about a half a cup of wine, and about a tablespoon of butter. I also used the zest from a whole lemon and a good bit more fresh Italian parsley- really livened it up. Served with grilled stecca bread to soak up the juices....not sure I would change a thing next time!
rebecca
In my earlier comment, forgot to mention that I sautee anchovies with the garlic at the very beginning for some really good umami. You don't taste them at all, but they really add to the dish! And as for too much broth, my feeling is you can't have enough. That's what good artisanal bread is for!
Mark
When asking the fishmonger for mussels or clams I always say: "No smilers please"
Carole Cassidy
Try adding a couple of tablespoons of Pernod. Wow!
RKH3
Simple. Excellent flavor. No salt required. Canned beans a little mushy. Maybe try soaking dry beans.
Tracy
I prefer mussels in more broth. The beans somewhat soaked up most of the broth. I would add more broth next time.
mm
Add the beans after reducing the stock. Otherwise they get too mushy
cass
Add beans just before mussels, they don’t need to cook long Use only 1 can of beans
Dodo
Made this in my continued attempt to finish the bushel of rosemary I bought. I also added baby bella mushrooms and fresh thyme since I had some of those left over as well. Dishes like this are what build my confident as a cook. Loved it.
Susan
June 08,24. In parksville, used 3 packs frozen mussels, less than but a good wack of olive oil, canned 4 type beans where some broke down and some still whole. Lots of garlic, made section up to beans during 1st period break Stanley Cup game one, then finished up and ate at 2nd period break. No wine or broth, used a can of dark matter bean and was suberb!!
JohnMichaelMarshfield
Spectacular dish! With my culinary experience and experimentation, I have also added to this recipe: a couple of mashed-up anchovies and tomato paste before adding the olive oil. While cooking, I add a tablespoon or two of Pernod. I also add a finely diced, small fennel bulb to the soupy mixture.
k long
Great dish. Once we ate all the mussels, we added another can of white beans to the leftover broth + beans, emulsified it, and had a great bean soup for the next day.
Seattle Mom
OMG this is delicious! I would eat it more often if my family weren't bigger eaters. It is a light meal, but for me, perfect.
JTCorrea
Really enjoyed this dish. I added some chorizo pieces in with the beans and it brought a whole new dimension to the dish. I thought the oil was going to be way too much but it works. Definitely a keeper!
Donna Brown
Delicious! I added the beans just before the mussels and they stayed firm. I added a tablespoon of butter and a squeeze of anchovy paste and both made for a richer and more complex broth. Very simple recipes but the results were show stopping. Will make it for guests next time.
kevy
Can beans are not the way to go, Less olive oil. Like the lemon touch.
Subs
One can of beans 1.5C broth 1T butter Add beans with mussels
&y
Yeah nah, that thing about ditching closed mussels is a furphie, probably put about by fishmongers to sell more mollusks. Like all seafood (and i'll include yabbies in this) if it doesn't smell right don't eat it, actually don't cook it. Don't take my word for it, refer to Dr Karl, RecipeTin Eats, et al.
Dennis
I hate mussels - clams?
cass
Add beans just before mussels, they don’t need to cook long Use only 1 can of beans
GitaLori
I made this tonight and it was amazing. I used 1/2 cup fish stock and 1/2 cup bean water instead of veggie stock. I also got freshly dried beans from the farmer's market instead of canned. I also added heirloom cherry tomatoes and served it with a crusty loaf of bread, roasted baby potatoes and a green salad. There was plenty for 4 people with even a little left over.
Bubie
I added more broth and wine and less olive oil. I would use 1.5 cans of beans next time and I increased the parsley and dill by 1/4 cup. It was great.
Parker
I made this last night. My wife loved it! I thought it was pretty good too. We didn’t have white wine so I substituted Persecco wine vinegar. It worked well.
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