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Cooking mussels may seem intimidating, but here we've made it quick and easy. We've added white beans to turn this classic mussels-in-white-wine-sauce dish into a heartier weeknight meal. Serve with whole-grain crusty bread to sop up the flavorful broth.

Source: EatingWell Magazine, December 2019


Recipe Summary

20 mins
20 mins


Ingredient Checklist


Instructions Checklist
  • Heat oil in a large pot over medium-high heat. Add tomatoes and shallot; cook, stirring occasionally, until the tomatoes start to release their liquid, 1 to 2 minutes. Stir in garlic, thyme and crushed red pepper; cook until fragrant, about 1 minute. Add beans and stir to combine. Place mussels on top and pour in wine. Cover and cook until the mussels open (discard any unopened mussels), 5 to 6 minutes. Serve with lemon wedges and garnish with more thyme, if desired.



Tip: To clean mussels, rinse very well under cold running water and use a stiff brush to remove any barnacles or grit from the shell. Discard any mussels with broken shells or any shells that remain open after you tap them lightly. Pull off any fibrous "beard" that might be pinched between the shells; the "beards" of most cultivated mussels are already removed.

Nutrition Facts

10 mussels & 1 cup broth
395 calories; protein 33.8g; carbohydrates 37.6g; dietary fiber 5.9g; sugars 2.5g; fat 12.9g; saturated fat 2g; cholesterol 63.5mg; vitamin a iu 1478.9IU; vitamin c 37.7mg; folate 97.5mcg; calcium 98.5mg; iron 10.5mg; magnesium 127.2mg; potassium 963.3mg; sodium 711.1mg.

4 lean protein, 3 vegetable, 1 1/2 fat, 1 starch