Mussel and Cannellini Bean Stew
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
ready in 1 hr 10 min.
Ready in
Ingredients
for
4
- Ingredients
- 1 pinch Saffron
- 2 Tbsps boiling water
- ½ cup dry white wine
- 16 mussels (scrubbed and beards removed)
- 2 Tbsps olive oil
- 2 Fennel bulb (chopped and fronds chopped and reserved)
- 4 shallots (thinly sliced)
- 2 cloves garlic cloves (thinly sliced)
- 2 cups vegetable stock
- 28 ozs canned White bean (e. g. cannellini, drained and rinsed)
- 4 rashers Bacon
- salt
- peppers
- To garnish
- chopped parsley
Preparation steps
1.
Soak the saffron in the boiling water for 20 minutes.
2.
Put the wine and mussels into a pan, cover with a tight-fitting lid and cook for a few minutes until the mussels have just opened. Sieve and reserve the wine and mussel juices. Discard any mussels that haven’t opened.
3.
Remove the mussels from the shells. Set aside.
4.
Heat the oil in a large pan and add the fennel and shallots and cook until soft and golden.
5.
Add the garlic and saffron with the soaking water, then cook for a few minutes. Add the mussel juices and stock.
6.
Bring to a boil, add half the beans and simmer for 15 minutes.
7.
Heat the grill.
8.
Grill the bacon until crisp, then cut into pieces.
9.
Mash the remaining beans with a little of the stew liquid and add to the pan.
10.
Add the mussels and heat gently until heated through. Season to taste with salt and pepper.
11.
Serve in warmed bowls and sprinkle with the bacon. Garnish with the parsley and fennel fronds.
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