A recipe inspired by Spanish wines, but very good with Italian white wines. Serves 2 as a main dish or 4 as a small plate dish. The attached photo shows one half of the amounts in this recipe.
INGREDIENTS
2 pounds mussels, scrubbed
¾ cup Emiles Sherry
¼ cup TRE Chardonnay
¼ cup olve oil
4 cloves garlic, minced
2 cans (14oz) Cannellini beans, rinsed and drained
1 pinch (or more ?) red pepper flakes
2 tablespoons chopped flat leaf parsley fr garnish
Toasted crusty bread slices to accompany
METHOD
In a large sauce pan or deep skillet, combine the wines and the mussels. Bring to a boil and cook covered for 3-5 minutes until the mussels open. Remove from the heat and let cool. Remove the mussels from the shells, tossing out any that are not open, and discarding the shells ( unless you wish to use a few for garnish.) Strain the broth and reserve one cup.
Clean out the pan and add the olive oil, minced garlic and pepper flakes. Saute for a few minutes on medium heat for 1 minute. Add the broth and mussels and simmer for 3-4 minutes. Add the beans and parsley and continue simmering for another 3-4 minutes.
Serve with the toasted crusty bread and a chilled bottle of Guglielmo Pinot Grigio.
Based upon a recipe in : Food and Wine Magazine
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