Mussels With Tomatoes And Cannellini Beans

• 2 tsp olive oil
• 1 None red onion, thinly sliced
• 2 cloves garlic, crushed
• 1/2 cup white wine
• 1 (14 oz) can chopped tomatoes
• 2 lbs mussels, scrubbed, de-bearded
• 1 (14 oz) can cannellini beans, drained, rinsed
• 2 tbsp parsley leaves, to serve
• None None crusty bread, to serve

1. In a large saucepan, heat oil on high. Saute onion and garlic 3-4 minutes, until tender.
2. Stir in wine. Bring to a boil. Reduce heat to low and simmer 3-4 minutes, until reduced by half. Blend in tomatoes. Return to a boil.
3. Add mussels. Simmer, covered, 2-3 minutes, until mussels open. (Remove any mussels that don't open.)
4. Stir in beans. Simmer 2-3 minutes, until heated through. Season to taste. Serve sprinkled with parsley.

olive oil, red onion, garlic, white wine, tomatoes, mussels, cannellini beans, parsley, crusty bread

Taken from recipes-plus.com/api/v2.0/recipes/29323 (may not work)