Skip to main content
Advertising

Originally published July 7, 2013 at 3:57 PM | Page modified July 9, 2013 at 5:33 PM

  • Share:
           
  • Comments (0)
  • Print

Recipe: Mussels With White Beans and Chorizo

A recipe for mussel lovers adapted from Food & Wine.

Most Popular Comments
Hide / Show comments
No comments have been posted to this article.
Start the conversation >

advertising

Serves 2 to 4

¼ cup plus 2 tablespoons extra-virgin olive oil

1 garlic clove, thinly sliced

2 ounces dried chorizo, diced

10 cherry tomatoes, halved

Pinch of crushed red pepper

Salt

Ground black pepper

One 15-ounce can cannellini beans, drained

2 pounds mussels, scrubbed and debearded

Chopped parsley and grilled bread, for serving

1. In a large, deep skillet, combine the olive oil with the garlic and chorizo and cook over high heat for one minute. Add the cherry tomatoes and crushed red pepper, season with salt and black pepper and cook for one minute.

2. Add the cannellini beans, mussels and ½ cup of water, cover and cook over high heat until the mussel shells open, about three minutes; discard any mussels that don’t open.

3. Transfer the mussels, beans, tomatoes and chorizo to deep bowls, sprinkle with parsley and serve with grilled bread.

Adapted by Tampa Bay Times from Food & Wine

News where, when and how you want it

Email Icon

Homes -- New Home Showcase

Model displays homes' modern design options

Model displays homes' modern design options


Advertising
The Seattle Times

The door is closed, but it's not locked.

Take a minute to subscribe and continue to enjoy The Seattle Times for as little as 99 cents a week.

Subscription options ►

Already a subscriber?

We've got good news for you. Unlimited seattletimes.com content access is included with most subscriptions.

Subscriber login ►