Recipes Ingredients Meat & Poultry Pork Recipes Drunken Mussels with Chorizo and White Beans Be the first to rate & review! By Shira Bocar Shira Bocar Shira is food editor at large for Martha Stewart Living. Editorial Guidelines Updated on June 23, 2020 Rate PRINT Share Close Photo: Con Poulos Prep Time: 30 mins Total Time: 45 mins Servings: 4 This Spanish-inspired take on steamed mussels will transport you to distant ports. Start by crisping up chorizo—just a bit provides a nice smoky punch—then toss in some shallot, garlic, and white wine. Add cherry tomatoes for sweetness and white beans for texture, add the mollusks, and cover. Dinner in less than 30 minutes—and next to no cleanup. Ingredients 2 tablespoons extra-virgin olive oil 2 ounces dried chorizo, thinly sliced (½ cup) 1 shallot, minced 2 cloves garlic, thinly sliced 1 cup dry white wine, such as Sauvignon Blanc 1 pint cherry tomatoes, halved (2 cups) 1 can (15 ounces) white lima or cannellini beans, drained and rinsed 2 pounds mussels, cleaned Kosher salt 2 tablespoons chopped fresh parsley leaves Directions Heat oil and chorizo in a large pot over medium, stirring, until chorizo starts to crisp, about 4 minutes. Add shallot and garlic and cook, stirring, until tender, about 4 minutes. Add wine, tomatoes, and beans; bring to a simmer. Add mussels. Cover and continue to cook, shaking pot occasionally, until mussels open, 6 to 8 minutes (discard any unopened ones). Season broth to taste. Sprinkle with parsley, toss, and serve. Originally appeared: Martha Stewart Living, July/August 2020 Rate It PRINT