Mussels and cannellini beans in white wine

Mussels and cannellini beans in white wine
  • Serves icon Serves 1
  • Time icon Hands-on time 20 min

This is a great recipe for those following a 5:2 diet, but equally makes a warming bowlful that everyone will enjoy. Serve with a fresh baguette to soak up the gorgeous wine sauce.

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Nutrition: per serving

Calories
220kcals
Fat
3.1g (0.6g saturated)
Protein
21g
Carbohydrates
18.6g (2g sugars)
Fibre
7.1g
Salt
1.8g
Calories
220kcals
Fat
3.1g (0.6g saturated)
Protein
21g
Carbohydrates
18.6g (2g sugars)
Fibre
7.1g
Salt
1.8g

Ingredients

  • A few sprays of light olive oil
  • ½ leek, thinly sliced
  • 1 garlic clove, thinly sliced
  • 60ml white wine
  • 
150ml reduced-salt fish or vegetable stock
  • 
200g fresh mussels, scrubbed, beards removed (discard any that don’t close when tapped sharply on the work surface) or 200g vacuum-packed cooked mussels
  • 200g cannellini beans in water, drained
  •  
2 tbsp finely chopped fresh 
flatleaf parsley
  • 
Small handful roughly chopped fresh dill to serve

Method

  1. Spray the oil into a heavy-based saucepan (one with a tight-fitting lid) over a low-medium heat. Add the leek and cook, stirring, for 6–7 minutes until softened. Add the garlic and cook for another minute.
  2. Increase the heat to high, then add the wine to the pan and bubble for 
1 minute. Add the stock, mussels, cannellini beans and parsley. 
Cover the pan tightly with the lid 
and simmer, shaking the pan occasionally, for 6-7 minutes until the mussels open. Remove from the heat and discard any unopened mussels.
  3. Season with ground black pepper, then ladle into a bowl and garnish with the dill to serve.

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