Mussels and clams with vermouth, cannellini beans, and cavolo nero from Sunday Suppers at Lucques: Seasonal Recipes from Market to Table (page 268) by Suzanne Goin and Teri Gelber

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Notes about this recipe

  • Eat Your Books

    Can substitute hearty greens of your choice for cavolo nero.

  • SheilaS on October 05, 2023

    Every component of this recipe is excellent. The beans and greens are fabulous on their own which makes this a good option if you are serving both shellfish lovers and those who need to avoid it. Just ladle out their servings before steaming the shellfish and top with more bean broth so everyone gets plenty of that to sop up with the crusty bread.

  • L.Nightshade on June 15, 2018

    Living in clam and mussel land, I’m always happy to find another recipe to use either of these bivalves, extra happy to find one that uses both. This dish did not disappoint. This is probably the first time I cooked beans without a presoak, so I had my doubts, but they came out perfectly done. The seasonings were spot on, somewhat subtle, but all came through in the aromas and the flavors. It’s quite an easy dish, and aside from the beans, a quick one. In a pinch one could use canned beans with a bit of added seasoning.

  • fprincess on December 07, 2011

    More details and a picture here: http://egullet.org/p1852363

  • fprincess on January 04, 2011

    Excellent. I love mussels and clams and this is a nice combination with kale and "triple" fennel (seeds, bulb, and dry vermouth). A little on the spicy side with the chile arbol.

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