Mussels with Cannellini Beans and Tomatoes

Why make this recipe

Mussels with Cannellini Beans and Tomatoes is a delicious and wholesome dish that brings together the fresh, briny flavor of mussels with the hearty comfort of beans and tomatoes. It’s not only simple to prepare, but it also combines nutritious ingredients that are both satisfying and good for you. This recipe is perfect for a quick weeknight dinner or to impress guests at your next gathering.

How to make Mussels with Cannellini Beans and Tomatoes

Making Mussels with Cannellini Beans and Tomatoes is straightforward. You’ll be cooking in one pot, which makes cleanup a breeze, and the combination of flavors is sure to delight your taste buds.

Ingredients

• 1 pound mussels, cleaned
• 1 can (15 ounces) cannellini beans, rinsed and drained
• 1 can (14.5 ounces) diced tomatoes
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)
• Crusty bread (for serving)

Directions

1. In a large pot, heat olive oil over medium heat. Add garlic and sauté until fragrant.
2. Stir in the diced tomatoes, cannellini beans, oregano, salt, and pepper. Bring to a simmer.
3. Add the cleaned mussels to the pot and cover. Cook for about 5-7 minutes, or until the mussels open up. Discard any that do not open.
4. Serve the mussels with the broth in bowls, garnished with fresh parsley and accompanied by crusty bread.

How to serve Mussels with Cannellini Beans and Tomatoes

To serve this dish, ladle the mussels and broth into shallow bowls. Sprinkle fresh parsley on top for a burst of color and flavor. Pair it with slices of crusty bread for dipping into the savory broth. This meal can be appreciated on its own or along with a light salad.

How to store Mussels with Cannellini Beans and Tomatoes

If you have leftovers, let the mussels cool completely before transferring them to an airtight container. Store them in the refrigerator and consume them within 1-2 days. Reheat gently on the stove before serving.

Tips to make Mussels with Cannellini Beans and Tomatoes

• Make sure to thoroughly clean the mussels before cooking. Scrub the shells and remove any beards.
• Add a splash of white wine to the pot for extra flavor and richness.
• If you prefer, you can substitute the cannellini beans with other types of beans, such as navy beans or chickpeas.

Variation

For a spicier kick, add red pepper flakes when sautéing the garlic. You can also include other vegetables like spinach or kale for added nutrition and color.

FAQs

Can I use frozen mussels?
Yes, you can use frozen mussels. Just make sure to thaw them before cooking.

What if I don’t like beans?
You can skip the beans entirely, or replace them with sautéed vegetables like zucchini or bell peppers.

How do I know if the mussels are fresh?
Fresh mussels should be closed tightly. If any are open, they should close when tapped. Discard any that remain open after tapping.

Mussels with Cannellini Beans and Tomatoes

A delicious and wholesome dish that combines briny mussels with hearty cannellini beans and tomatoes, perfect for a quick dinner or to impress guests.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Mediterranean

Calories: 300

Ingredients Method Notes

Ingredients

  

Main ingredients

• 1 pound mussels, cleaned Make sure to thoroughly clean the mussels before cooking.
• 1 can (15 ounces) cannellini beans, rinsed and drained Can substitute with other types of beans.
• 1 can (14.5 ounces) diced tomatoes
• 2 cloves garlic, minced
• 1 tablespoon olive oil Add a splash of white wine for extra flavor, if desired.
• 1 teaspoon dried oregano
• to taste Salt and pepper
• for garnish Fresh parsley, chopped
• for serving Crusty bread Great for dipping into the broth.

Method

 

Cooking

1. In a large pot, heat olive oil over medium heat. Add garlic and sauté until fragrant.
2. Stir in the diced tomatoes, cannellini beans, oregano, salt, and pepper. Bring to a simmer.
3. Add the cleaned mussels to the pot and cover. Cook for about 5-7 minutes, or until the mussels open up. Discard any that do not open.
4. Serve the mussels with the broth in bowls, garnished with fresh parsley and accompanied by crusty bread.

Notes

If you have leftovers, let them cool completely before storing in an airtight container in the refrigerator for 1-2 days. For a spicier kick, add red pepper flakes when sautéing the garlic.