Mussels with Cannellini Beans and Tomatoes
Prep time
Cook time
Total time
Serves: 2
  • 2 tbs extra virgin olive oil
  • ½ onion, sliced
  • 3 cloves garlic, diced
  • 1 can 15oz. diced tomatoes plus ½ can of water
  • 1 tsp salt
  • 1 tsp crushed red pepper
  • 10 basil leaves, chopped plus more for garnishing
  • Splash of red wine
  • ½ can 15oz. canneliini beans
  • 1 lb mussels, cleaned
  1. To clean mussels, place them in a large bowl of water with a couple tablespoons of flour sprinkled in. Let soak for 3-5 minutes then drain and rinse thoroughly.
  2. In large saute pan, combine evoo, onion, and garlic. Cook for 3 minutes on medium stirring frequently. Add the diced tomatoes and ½ can of water. Season with salt, crushed pepper and chopped basil.
  3. Add a splash of red wine and cook for for 5 minutes until the flavors marry together.
  4. Toss in the mussels and cover the pan. Cook for 3-4 minutes on medium or until the mussels open up.
  5. Serve immediately with a crusty baguette and a glass of red wine.
Recipe by Keys to the Cucina at