Rating: 4 stars
652 Ratings
  • 5 star values: 0
  • 4 star values: 652
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 652 Ratings
Chef Alex Raij
Alex Raij
October 2010

Gallery

Credit: © Tina Rupp

Recipe Summary

total:
30 mins
Yield:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Advertisement