Mussels and cannellini beans in white wine

Name: Mussels and cannellini beans in white wine
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: Serves 1
Cuisine: Italian recipes
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

Published: 6 Mar 18
Updated: 18 Mar 24

Test kitchen approved

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.

Looking for something else? We have lots more recipes for 1 person for you to try.

Serves 1
Hands-on time 20 min

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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

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.
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.
Season with ground black pepper, then ladle into a bowl and garnish with the dill to serve.

Recipe from February 2018 Issue

Nutrition

Nutrition: per serving

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

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