Two 14-ounce cans cannellini beans, drained and rinsed
3 tablespoons chopped parsley
Crusty bread, for serving
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.
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.
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.