Mussels and Clams with Vermouth, Cannellini Beans, and Cavolo Nero

Name: Mussels and Clams with Vermouth, Cannellini Beans, and Cavolo Nero
Ingredients: 1 pound cavolo nero or other hearty greens, center ribs removed; 1/2 cup extra-virgin olive oil; 1 cup diced red onion; 1 cup diced fennel; 1/4 cup sliced garlic; 2 chiles de árbol, crumbled; 1 sprig rosemary; 1 tablespoon thyme leaves; Cannellini beans (recipe follows); 2 pounds Manila clams, well scrubbed; 2 pounds small- to medium-sized mussels, well scrubbed; 1 cup dry vermouth; 4 tablespoons unsalted butter; Super-good extra-virgin olive oil, for drizzling; Kosher salt and freshly ground black pepper; 2 teaspoons fennel seeds; 1/4 cup extra-virgin olive oil; 1 sprig rosemary; 1 chile de árbol, crumbled; 1/2 cup diced onion; 1 tablespoon thyme leaves; 1 1/2 cups dried cannellini beans; 2 1/2 teaspoons kosher salt

January 24, 2012

Shellfish and beans are a classic Italian combination. In the tradition of frugal and resourceful peasant cooking, nothing goes to waste in this dish. As the beans simmer away with the thyme, rosemary, and chile, they create another invaluable ingredient: a delicious stock. Starchy and flavorful, it’s added to the steaming shellfish, thickening their juices into a complex broth. The cavolo nero adds an earthy note and a chewy texture to the seafood stew. This is a rustic family meal in which everyone should take part, serving themselves from the bountiful platter at the center of the table. And don’t forget to serve big hunks of crusty bread for sopping up all those juices.

Cooks' Note

I like to use a wide pan, ideally 14 inches across, as opposed to a deep pan for this dish. That way all of the shellfish get coated and cook evenly. With a deeper pot, it’s difficult to stir, and inevitably some of the mussels and clams end up on the top

Recipe notes

Smothered Italian Sausage

This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.

Salmon With Sizzled Nut Salsa

A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

White Bean Turkey Chili

A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.

One-Pot Chicken Thighs With Cilantro Rice and Beans

This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

Dulce de Leche

Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.

Golden Mushroom Soup With Orzo & a Pat of Butter

This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.