
Mussel & Bean Stew
1d 1h
A satisfyingly rich and creamy bean stew with mussels. Perfect for a family meal! The combination of white beans with seafood is perfect. Spices and Manteiguinha Beans add extra flavor and a velvety texture to this stew.
Soak 250 g of manteiguinha beans for 24h in the refrigerator
Trim, peel and slice 2 red onions
Trim peel and thinly slice 4 garlic cloves
Dice 2 stalks of celery
Melt ½ cup of butter in a casserole
Sauté sliced red onions until translucent
Add diced celery. Sauté until translucent
Add thinly sliced garlic
Saute on medium heat for 10m while stirring to cook vegetables through
Deglaze with 300 ml of rosé wine
Simmer 3m to evaporate the alcohol
Add 500 ml of vegetable stock
Add 1 tbsp of garam masala
Add 1½ tbsp of curry powder
Add ½ tsp of madras curry powder and stir to incorporate
Add 250 g of soaked manteiguinha beans
Add 1½ cups of diced tomatoes
Cover the casserole and cook for 1h on low heat until beans are al dente
Remove lid, add 500 g of cooked and shelled mussels and stir
Cover and cook for 5m to release mussel flavor
Add 120 g of crème fraîche and stir to incorporate
Add flaky salt to taste
Zest 1 lime
Serve while hot
Garnish with 3 sprigs of parsley
Enjoy!
Yield 4 people
Cooked and Shelled Mussel
500 gManteiguinha Bean
250 gCrème Fraîche
120 gGaram Masala
1 tbspMadras Curry Powder
1 tspCurry Powder
1½ tbspGarlic
4 clovesRed Onion
2Celery
2 stalksRosé Wine
300 mlVegetable Stock
500 mlTomato
1½ cupsButter
½ cupLime
1Parsley
3 sprigsFlaky Salt
to taste