Mussels with Tomatoes and White Beans

Name: Mussels with Tomatoes and White Beans
Ingredients: 2 tbsp. olive oil; 2 cloves garlic, thinly sliced; 1 shallot, thinly sliced; 1 pint cherry tomatoes; 2 lb. mussels, cleaned and de-bearded; 1 (15-oz.) can cannellini beans, drained and rinsed; Kosher salt and freshly ground black pepper, to taste; 1 ⁄ 2 cup white wine; 1 ⁄ 2 cup basil leaves, torn

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Servings: 4

Ingredients

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2 tbsp. olive oil2 cloves garlic, thinly sliced1 shallot, thinly sliced1 pint cherry tomatoes2 lb. mussels, cleaned and de-bearded1 (15-oz.) can cannellini beans, drained and rinsedKosher salt and freshly ground black pepper, to taste1 ⁄ 2 cup white wine1 ⁄ 2 cup basil leaves, torn

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Instructions

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Heat oil in a 6-qt. saucepan over medium-high. Add garlic and shallot and cook until soft, 2 minutes. Add tomatoes and cook until just beginning to burst, 2 minutes more. Add mussels, beans, salt, and pepper and cook 1-2 minutes; add white wine and cover. Cook until mussels begin to open, 3-4 minutes. Add basil and serve immediately.