Mussels and cannellini beans in white wine recipe | delicious. magazine
This mussels and cannellini bean dish is great for those following a 5:2 diet, but equally makes a warming bowlful that everyone will enjoy.
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
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