질문하기
Mussels and white beans together create a hearty Pugliese surf-and-turf soup. This high protein mediterranean dish is fresh, rich in fiber, and a healthy, unique family dinner.
Scrub and de-beard the mussels under cold running water; discard any mussels with broken shells or that remain open when tapped.
Heat 2 tbsp olive oil in a large pot over medium heat. Add the chopped onion, celery, and half the garlic. Sauté for 5-6 minutes until softened but not browned.
Add cherry tomatoes and cook, stirring, until tomatoes begin to break down, about 4 minutes; season with a pinch of salt and black pepper.
Pour in dry white wine and bring to a simmer over medium-high heat for 2 minutes to reduce, then add mussels. Cover and steam for 4–6 minutes until mussels open; immediately remove opened mussels to a bowl, discarding any that don't open.
Add the cooked cannellini beans to the pot with the tomato mixture. Simmer gently for 8–10 minutes over low heat, adding a ladle of reserved mussel broth if needed for a soupier consistency.
Return mussels to the pot, sprinkle in red pepper flakes, the remaining olive oil, and chopped fresh parsley. Warm everything through for 2 more minutes over low heat. Taste and adjust salt and pepper as needed.
Serve hot in bowls, making sure each serving has a generous mix of mussels, beans, and broth. Garnish with extra parsley if desired.
