Smoky Mussels with Navy Beans
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 and stir 2 minutes or until tender. Add beans, garlic, sun-dried tomatoes and paprika; cook and stir 2 minutes or until tomatoes are tender. 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.
- 16 g Total fat
- 3 g Saturated fat
- 60 mg Cholesterol
- 1281 mg Sodium
- 56 g Carbohydrates
- 7 g Fiber
- 3 g Sugars
- 0 g Added sugars
- 38 g Protein
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Nutritional Information
- 16 g Total fat
- 3 g Saturated fat
- 60 mg Cholesterol
- 1281 mg Sodium
- 56 g Carbohydrates
- 7 g Fiber
- 3 g Sugars
- 0 g Added sugars
- 38 g Protein
Directions
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 and stir 2 minutes or until tender. Add beans, garlic, sun-dried tomatoes and paprika; cook and stir 2 minutes or until tomatoes are tender. 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.