Cooking mussels may seem intimidating, but here we've made it quick and easy. We've added white beans to turn this classic mussels-in-white-wine-sauce dish into a heartier weeknight meal. Serve with whole-grain crusty bread to sop up the flavorful broth.
2 tablespoons extra-virgin olive oil
4 cups grape tomatoes, halved
1 medium shallot, sliced
3 cloves garlic, thinly sliced
1 teaspoon chopped fresh thyme, plus more for garnish
¼ teaspoon crushed red pepper
1 (15 ounce) can no-salt-added white beans, rinsed
2 pounds mussels, scrubbed and debearded if necessary (see Tip)
½ cup dry white wine
Lemon wedges for serving
Heat oil in a large pot over medium-high heat. Add tomatoes and shallot; cook, stirring occasionally, until the tomatoes start to release their liquid, 1 to 2 minutes. Stir in garlic, thyme and crushed red pepper; cook until fragrant, about 1 minute. Add beans and stir to combine. Place mussels on top and pour in wine. Cover and cook until the mussels open (discard any unopened mussels), 5 to 6 minutes. Serve with lemon wedges and garnish with more thyme, if desired.
