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Prep
20 minutes
Total
20 minutes
Serves
US | Metric
Ingredients
-
2 cloves of garlic, thinly sliced
-
2 large tomatoes, roughly chopped
-
a small bunch of parsley, stalks finely sliced
-
a glug of dry white wine
-
300 ml fish stock
-
a can of cannellini beans, drained
-
half a tub (6 or 7) of slow roasted tomatoes
-
250 g mussels, cleaned and pre-cooked
-
a drizzle of chilli oil
-
a small sprig of thyme
Cozze Con Fagioli
Scottish mussels in a classic Italian bean stew!
This is such a quick, easy and super tasy supper! I've never put mussels and beans in the same dish before, but this classic Italian staple is such a perfect combination of ingredients... it turns out! Buy good quality mussels (pre-cooked is fine) and choose cannellinni beans, ideally. If you're a seafood fan, it's the perfect winter warmer!
- Heat up a little olive oil and gently pan fry the garlic, tomatoes and parsley stalks for just a few minutes, before adding in the wine and sprig of thyme. Let it bubble away for a minute or so
- Then add in the stock, beans and slow roasted tomatoes, bring to the boil and then immediately reduce to a simmer
- Finally, add in the mussles and heat through until they're nice and hot. Finish with the parsley leaves and a drizzle of chilli oil
Cozze Con Fagioli
Scottish mussels in a classic Italian bean stew!
This is such a quick, easy and super tasy supper! I've never put mussels and beans in the same dish before, but this classic Italian staple is such a perfect combination of ingredients... it turns out! Buy good quality mussels (pre-cooked is fine) and choose cannellinni beans, ideally. If you're a seafood fan, it's the perfect winter warmer!
Prep
20 minutes
Total
20 minutes
Serves
US | Metric
favorite
print
share
Ingredients
-
2 cloves of garlic, thinly sliced
-
2 large tomatoes, roughly chopped
-
a small bunch of parsley, stalks finely sliced
-
a glug of dry white wine
-
300 ml fish stock
-
a can of cannellini beans, drained
-
half a tub (6 or 7) of slow roasted tomatoes
-
250 g mussels, cleaned and pre-cooked
-
a drizzle of chilli oil
-
a small sprig of thyme
- Heat up a little olive oil and gently pan fry the garlic, tomatoes and parsley stalks for just a few minutes, before adding in the wine and sprig of thyme. Let it bubble away for a minute or so
- Then add in the stock, beans and slow roasted tomatoes, bring to the boil and then immediately reduce to a simmer
- Finally, add in the mussles and heat through until they're nice and hot. Finish with the parsley leaves and a drizzle of chilli oil