Mussels with White Beans & Tomatoes
Cooking mussels may seem intimidating, but here we've made it quick and easy. We've added white beans to turn this classic mussels-in-white-wine-sauce dish into a heartier weeknight meal. Serve with whole-grain crusty bread to sop up the flavorful broth.
Ingredients
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2 tablespoons extra-virgin olive oil
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4 cups grape tomatoes, halved
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1 medium shallot, sliced
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3 cloves garlic, thinly sliced
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1 teaspoon chopped fresh thyme, plus more for garnish
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¼ teaspoon crushed red pepper
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1 (15 ounce) can no-salt-added white beans, rinsed
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2 pounds mussels, scrubbed and debearded if necessary (see Tip)
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½ cup dry white wine
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Lemon wedges for serving
Description
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Heat oil in a large pot over medium-high heat. Add tomatoes and shallot; cook, stirring occasionally, until the tomatoes start to release their liquid, 1 to 2 minutes. Stir in garlic, thyme and crushed red pepper; cook until fragrant, about 1 minute. Add beans and stir to combine. Place mussels on top and pour in wine. Cover and cook until the mussels open (discard any unopened mussels), 5 to 6 minutes. Serve with lemon wedges and garnish with more thyme, if desired.
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