Steamed Mussels with Beans and Wine

Good Pair Days -
  • 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