Mussel and White Bean Soup

I adapted this recipe from a recipe in Food & Wine Magazine.   I added more garlic, more parsley, and more EVOO, and a bottle of Bar Harbor Clam Juice..

INGREDIENTS:


2 pounds of mussels, scrubbed.  My local Fish Market sells these wonderful New Zealand mussels, frozen, cleaned and on the half shell for about $7.00.
3/4 cup dry sherry
3/4 cup dry white wine (Pinot Grigio or Sauvignon Blanc are best)
1/3-1/2 cup Extra Virgin Olive Oil
3 - 4 Large Garlic Cloves, Minced
1 medium Red Jalapeno, seeded and minced
Two 14 ounce cans Cannellini beans, drained and rinsed
1 bunch fresh parsley, chopped
1 bottle Bar Harbor or other brand Clam Juice
Crusty bread, for serving




In a deep skillet on medium heat, add sherry and white wine, and frozen mussels.  When the wine starts to boil, stir the mussels so they all start to cook evenly.

While the mussels cook, start mincing the red pepper, garlic and parsley:

When the mussels have cooked, drain and let them start cooling so you can clean them.

Wipe out the skillet and start heating the EVOO.

When the oil starts to shimmer, add the garlic and red jalapeno:

When the garlic and pepper start to sizzle, time it.  After 2 minutes, add the drained cannellini beans:

Stir, add the clam juice, turn down to medium-low and let the beans cook while you clean the mussels:

The easiest way to clean the mussels is to use a large tablespoon, slide under the meat, and scrape against the shell.  You get the mussle's muscle this way.   Add the meat from the mussels, strain the broth they cooked in, and add that too:

Let simmer for about 3 minutes, add the minced fresh parsley (I use organic):

Let cook for one minute until parsley is bright green.  Serve with crusty bread and a glass of the white wine:

Try to only eat one serving.  This recipe is supposed to serve 4 people.   Or 2 people for dinner and lunch the next day.  Or 2 people the same night and no dessert.  Or maybe just 2 servings.