© John Kernick
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Serves : 2 to 4

F&W Best New Chef 1996 Michael Schlow adds white beans and smoky chorizo to mussels for a hearty, substantial meal. Slideshow: Recipes for Mussels

How to Make It

Step

In a large, deep skillet, combine the olive oil with the garlic and chorizo and cook over high heat for 1 minute. Add the cherry tomatoes and crushed red pepper, season with salt and black pepper and cook for 1 minute. Add the cannellini beans, mussels and 1/2 cup of water, cover and cook over high heat until the mussel shells open, about 3 minutes; discard any mussels that don’t open. Transfer the mussels, beans, tomatoes and chorizo to deep bowls, sprinkle with parsley and serve with grilled bread.

Suggested Pairing

Citrusy, slightly herbal Sauvignon Blanc.

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