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MAMSM: Basque-style mussel and white bean stew.
by
Elizabeth Schreiter
Calificación: 4.0
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.%20Bring%20the%20pan%20to%20a%20simmer%20over%20moderate%20heat,%20and%20then%20cover%20and%20cook%20until%20the%20mussels%20open,%20about%20three%20or%20so%20minutes.%20(Fresher%20ones%20may%20take%20a%20little%20longer.)%20Remove%20fully-opened%20mussels%20as%20you%20see%20them,%20and%20when%20cool%20enough%20to%20touch%20take%20the%20mussels%20out%20of%20their%20shells%20and%20set%20aside,%20discarding%20the%20shells.%20Strain%20the%20broth%20(there%20may%20be%20some%20bits%20of%20shell%20or%20sediment%20left)%20and%20reserve.%3C/p%3E%3Cp%3EClean%20out%20the%20pan,%20add%20the%20olive%20oil,%20and%20bring%20to%20moderate%20heat.%20Cook%20the%20garlic%20and%20chile%20for%20about%20a%20minute,%20then%20add%20the%20beans,%20toss%20quickly,%20then%20add%20the%20broth%20and%20bring%20to%20a%20boil.%20Taste%20the%20broth%20and%20then%20season%20with%20additional%20salt%20if%20necessary.%20Reduce%20to%20simmer,%20add%20the%20mussels%20and%20parsley,%20and%20heat%20through.%20Serve%20immediately%20with%20bread.%3C/p%3E){kind=link}