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Ingredients
Method
- Splash of olive oil
- 1⁄2 sliced leek
- 1 sliced garlic clove
- 60ml white wine
- 150ml fish stock
- 200g live mussels, cleaned
- 200g tin of cannellini beans, drained
- 2 tbsp chopped parsley
- Chopped dill, to serve
- Soften the leek for a few mins in a splash of oil, then add the garlic and cook for a minute or two more. Turn up the heat in the saucepan, add the wine and bubble away for 2 mins.
- Add the stock, mussels, beans and parsley, then cover the pan with a lid and simmer, shaking occasionally, for 6 mins or until all the mussels have opened - be sure to discard any that don’t. Season with black pepper, and serve immediately with plenty of chopped dill.
20 mins
1 serving
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