Substitute 11/4 pounds thick white firm-fleshed fish fillets, rinsed and cut into 1-inch cubes, for the mussels. Cook the fish on High for 20 to 40 minutes, or until it is cooked through and flakes easily.From Tuscany, this blend of briny mussels, white beans, tomatoes, and lots of garlic makes an ideal supper with some crusty bread and a green salad.
Yield: 4 to 6 servings as an entrée and 6 to 8 servings as a primi | Prep time: 20 minutes | Minimum cook time: 31/2 hours in a large slow cooker
2 tablespoons olive oil
1 large onion, diced
2 garlic cloves, minced
1 large carrot, diced
2 celery ribs, diced
5 cups Seafood Stock or purchased stock
1 (14.5-ounce) can diced tomatoes, undrained
1 cup dry white wine
3 tablespoons chopped fresh parsley
1 teaspoon fresh thyme or pinch dried
3 pounds live mussels
2 (15-ounce) cans cannellini beans, rinsed and drained
Salt and freshly ground black pepper to taste
1. Heat oil in a skillet over medium-high heat. Add onion, garlic, carrot, and celery. Cook, stirring frequently, for 3 minutes, or until onion is translucent. Scrape mixture into the slow cooker.
2. Add stock, tomatoes, wine, parsley, and thyme to the slow cooker, and stir well. Cook on Low for 3 to 5 hours, or on High for 11/2 to 2 hours, or until vegetables are crisp-tender.
3. While base cooks, clean mussels by scrubbing them well with a brush under cold water; discard any that do not shut tightly. Scrape off any barnacles with a knife. If beard is still attached, remove it by pulling it from tip to hinge, or by pulling and cutting it off with knife. Set aside.
4. If cooking on Low, raise the heat to High. Add mussels and beans to the slow cooker. Cook on High for 11/2 to 2 hours, or until mussels open. Shake the slow cooker a few times, without opening it, to redistribute mussels. Discard any mussels that did not open, and remove the pan from the heat.
5. Season broth to taste with salt and pepper. To serve, place mussels in shallow bowls and ladle broth and vegetables on top. Serve with soup spoons as well as seafood forks.
Note: The stew base can be prepared up to 2 days in advance and refrigerated, tightly covered. Reheat it, covered, over low heat, stirring frequently until it comes to a boil, and then add mussels.
Variation:
Substitute 11/4 pounds thick white firm-fleshed fish fillets, rinsed and cut into 1-inch cubes, for the mussels. Cook the fish on High for 20 to 40 minutes, or until it is cooked through and flakes easily.