
Bean and Mussel Salad

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You can also make this salad with clams or cockles. The trick, which is what makes this salad outstanding, is to use the steaming liquid from the mussels to cook the beans. To turn this salad into a luxurious main course, add pieces of cooked lobster or crab or sections of octopus.
ingredients
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serves: 6
4 pounds small cultivated mussels
2 shallots (peeled, minced)
1 cup dry white wine
2 cups borlotti or cannellini beans (rinsed, soaked for 4 hours in cold water to cover, drained)
1 bunch parsley (leaves, chopped very fine just before using)
3 tablespoons lemon juice
8 tablespoons extra virgin olive oil (or more or less to taste)
Salt
Pepper
Servings Per Recipe: 6
Amount per Serving
Calories: 480
- Total Fat: 24.9 g
- Saturated Fat: 3.8 g
- Trans Fat: 0 g
- Cholesterol: 84.7 mg
- Sodium: 874.3 mg
- Total Carbs: 18.8 g
- Dietary Fiber: 1.7 g
- Sugars: 3.3 g
- Protein: 37.2 g
preparation

comments
Mommy_loves_to_cook
May 8, 2012