Jen Causey
Hands-On Time
15 Mins
Total Time
15 Mins
Yield
Serves 2

Say hello to your next date night dinner: flavorful steamed mussels worthy of any fancy restaurant, served with stewed cannellini beans and crusty bread for sopping up the luxurious broth. Break out the candles and your favorite white wine and cue a lovely dinner for two. Prep tip: If you’ve never cooked mussels, do not fear. Pull off any “beard”—aka a thread-looking bundle clinging to the shell—and then give them a good scrub with the rough side of a damp, clean sponge to release any grit.

How to Make It

Step 1

Heat oil and 1 tablespoon of the butter in a large pot or Dutch oven over medium until butter is melted. Add shallot and cook, stirring occasionally, until translucent, about 3 minutes. Add garlic and paprika and cook, stirring constantly, until fragrant, about 1 minute. Stir in wine and tomato paste. Increase heat to medium-high and cook, stirring occasionally, until liquid is reduced by half, 2 to 3 minutes.

Step 2

Stir mussels and beans into pot, cover and cook until mussels open, 4 to 6 minutes. Remove and discard any mussels that do not open. Stir in salt, pepper, and remaining 1 tablespoon unsalted butter. Sprinkle with parsley. Serve immediately with toasted crusty bread slices.

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Ratings & Reviews

/5
Reviews
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