Smoky Mussels with Navy Beans
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Smoky Mussels with Navy Beans

Prep: 15 minutes
Cook: 9 minutes • Serves: 4

2 pounds mussels, scrubbed and rinsed, beards removed
2 tablespoons olive oil
1/3 cup finely chopped yellow onion
1 can (14.5 ounces) navy beans, drained and rinsed
2 garlic cloves, minced
1/3 cup drained and thinly sliced sun-dried tomatoes in oil
1 teaspoon smoked paprika
1/2 cup dry white wine
3 tablespoons fresh lemon juice
2 tablespoons finely chopped fresh basil
1/4 cup shaved Parmesan cheese
1/2 (12-ounce) French baguette, cut crosswise into 4 pieces

1. Lightly press any opened mussels; discard any that don’t close in a few minutes or any with cracked shells.

2. In large saucepot, heat oil over medium heat. Add onion; cook 2 minutes or until tender, stirring occasionally. Add beans, garlic, sun-dried tomatoes and paprika; cook 2 minutes or until tomatoes are tender, stirring occasionally. Stir in wine and lemon juice, scraping browned bits from bottom of saucepot with wooden spoon. Add mussels; cover and cook 5 minutes or until mussels open. Discard any unopened mussels; stir in basil. Makes about 8 cups.

3. Ladle mussel mixture into serving bowls; sprinkle with cheese and serve with baguette.

Approximate nutritional values per serving (2 cups mussel mixture, 1 piece baguette):
540 Calories, 16g Fat (3g Saturated), 60mg Cholesterol,
1281mg Sodium, 56g Carbohydrates, 7g Fiber, 38g Protein