Mussel and White Bean Stew
Ingredients
- 2 pounds mussels, scrubbed
- 3/4 cup dry sherry
- 3/4 cup dry white wine
- 1/4 cup extra-virgin olive oil
- 2 garlic cloves, minced
- 1 Thai or other small red chile, minced
- Two 14-ounce cans cannellini beans, drained and rinsed
- Salt
- 3 tablespoons chopped parsley
- Crusty bread, for serving
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