Mussels and beans

AT A GLANCE

  • Serves 6 people

"This is a simple, southern Italian dish inspired by the Bocca cookbook. We did a similar dish at Rockpool using clams, beans and serrano ham." says Khan Danis.

  • 2 garlic cloves, thinly sliced
  • 50 ml extra-virgin olive oil, plus extra for drizzling
  • 2 pinches of chilli flakes
  • 2 kg black mussels, beards removed
  • 800 gm canned cannellini beans, drained
  • 500 gm cherry tomatoes, halved
  • 375 ml white wine
  • 1½ cups (loosely packed) coarsely chopped flat-leaf parsley
  • Juice of 1 lemon
01   Stir garlic, oil and chilli flakes in a saucepan over low-medium heat until tender (1-2 minutes). Add mussels, beans and tomatoes and fry until tomatoes have slightly softened (2 minutes). Add wine, cover with a lid, increase heat to high and cook until mussels have just opened (4-5 minutes). Add parsley and lemon juice, season to taste with pepper, divide among bowls, drizzle with oil and serve.

Topics:

SEAFOOD, MUSSELS, DRINK SUGGESTION, CHEFS' RECIPES, WHITE WINE, CHILLIES, LUNCH, SHELLFISH, PARSLEY, ITALIAN, BEANS, TOMATOES, WINTER

Recipe:

CATHERINE ADAMS, KHAN DANIS AND ANGEL FERNANDEZ, CIPRO, SYDNEY

Photography:

PRUE RUSCOE

Styling:

LISA FEATHERBY

Drinking Suggestion:

2011 CA’ MONTINI PINOT GRIGIO, TRENTINO, ITALY , suggested by PENNY WATSON-GREEN

FEATURED IN

Jun 2013

Jun 2013

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