Mussels and beans

Australian Gourmet Traveller recipe for mussels and beans by Cipro in Sydney.

Serves 6

Prep

20M

Cook

10M

Total

30M

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“This is a simple, southern Italian dish inspired by the Bocca cookbook. We did a similar dish at Rockpool using clams, beans and serrano ham.” says Khan Danis.

Ingredients

2 garlic cloves, thinly sliced

50 ml extra-virgin olive oil, plus extra for drizzling

2 pinches of chilli flakes

2 kg black mussels, beards removed

800 gm canned cannellini beans, drained

500 gm cherry tomatoes, halved

375 ml white wine

1½ cups coarsely chopped flat-leaf parsley (loosely packed)

of 1 lemon, Juice

Method

Main

1.Stir garlic, oil and chilli flakes in a saucepan over low-medium heat until tender (1-2 minutes). Add mussels, beans and tomatoes and fry until tomatoes have slightly softened (2 minutes). Add wine, cover with a lid, increase heat to high and cook until mussels have just opened (4-5 minutes). Add parsley and lemon juice, season to taste with pepper, divide among bowls, drizzle with oil and serve.