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Mussel-and-White-Bean Stew
© Tina Rupp

Mussel-and-White-Bean Stew

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  1. 2 pounds mussels, scrubbed
  2. 3/4 cup dry sherry
  3. 3/4 cup dry white wine
  4. 1/4 cup extra-virgin olive oil
  5. 2 garlic cloves, minced
  6. 1 Thai or other small red chile, minced
  7. Two 14-ounce cans cannellini beans, drained and rinsed
  8. Salt
  9. 3 tablespoons chopped parsley
  10. Crusty bread, for serving
  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.
  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.