© Tina Rupp
Active Time
N/A
Total Time
30 MIN
Yield
Serves : 4

How to Make It

Step 1    

In a deep skillet, combine the mussels, sherry and wine. Bring to a simmer, cover and cook over moderate heat until the mussels open, 3 minutes. Remove the mussels from their shells. Strain the broth; reserve 1 cup.

Step 2    

Wipe out the skillet and heat the olive oil in it. Add the garlic and chile and cook over moderate heat for 1 minute. Stir in the beans. Add the broth, season with salt and bring to a boil. Add the mussels and the parsley and heat through. Serve the stew with crusty bread.

Suggested Pairing

In Basque country, people guzzle the local Txakoli (cha-ko-li) at tapas bars. The most common version is a zesty white that pairs with the region's splendid seafood dishes.

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