Name: Bean and Mussel Salad
Yield: Makes 6 First-Course Servings
Ingredients: Pepper; Salt; 3 tablespoons lemon juice; 8 tablespoons extra virgin olive oil, or more or less to taste; 2 cups borlotti or cannellini beans, rinsed, soaked for 4 hours in cold water to cover, drained; Leaves from 1 bunch parsley, chopped very fine just before using; 4 pounds small cultivated mussels; 1 cup dry white wine; 2 shallots, peeled, minced

Preparation info

Makes
6
First-Course Servings

Difficulty
Easy

Appears in

Cooking

By James Peterson

Published 2007

About

You can also make this salad with clams or cockles. The trick, which is what makes this salad outstanding, is to use the steaming liquid from the mussels to cook the beans. To turn this salad into a luxurious main course, add pieces of cooked lobster or crab or sections of octopus.