Mussel-and-White-Bean Stew

Ingredients

• 2 cans .5 can cannellini beans drained and rinsed
• 30 servings top for serving
• 0.8 cup cooking sherry dry
• 0.8 cup cooking wine dry white
• 2  garlic cloves minced
• 2 pounds mussels scrubbed
• 0.3 cup olive oil extra-virgin
• 3 tablespoons parsley chopped
• 30 servings salt 
• 1 small thai red minced

Equipment

• frying pan

Directions

1. In a deep skillet, combine the mussels, sherry and wine. Bring to a simmer, cover and cook over moderate heat until the mussels open, 3 minutes.
2. Remove the mussels from their shells. Strain the broth; reserve 1 cup.
3. Wipe out the skillet and heat the olive oil in it.
4. Add the garlic and chile and cook over moderate heat for 1 minute. Stir in the beans.
5. Add the broth, season with salt and bring to a boil.
6. Add the mussels and the parsley and heat through.
7. Serve the stew with crusty bread.