Italian Mussel Stew - alive magazine

Ingredients

• 4 Tbsp (60 mL) extra-virgin olive oil or camelina oil, divided
• 1/4 cup (60 mL) fresh basil
• 1/4 cup (60 mL) flat-leaf parsley
• Juice of 1/2 lemon
• 1 1/2 lb (750 g) mussels, scrubbed
• 1 cup (250 mL) low-sodium chicken broth
• 1/2 cup (125 mL) dry white wine
• 2 shallots, chopped
• 2 garlic cloves, chopped
• 1 tsp (5 mL) celery seeds or fennel seeds
• 1 - 14 oz (398 mL) can fire-roasted unsalted tomatoes
• 2 cups (500 mL) cooked or canned white kidney beans
• 1 tsp (5 mL) dried oregano
• 1/4 tsp (1 mL) red chili flakes
• 1/4 tsp (1 mL) black pepper
• 1/3 cup (80 mL) black olives, sliced