Go Back

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
Cook Time 15 minutes
Total Time 25 minutes
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.