Mussels with White Beans & Tomatoes

Ingredients

• 2 tablespoons extra-virgin olive oil
• 4 cups grape tomatoes, halved
• 1 medium shallot, sliced
• 3 cloves garlic, thinly sliced
• 1 teaspoon chopped fresh thyme, plus more for garnish
• ¼ teaspoon crushed red pepper
• 1 can no-salt-added white beans, rinsed
• 1kg mussels, scrubbed and debearded if necessary (see Tip)
• ½ cup dry white wine
• Lemon wedges for serving
  

Directions

1. Heat oil in a large pot over medium-high heat. Add tomatoes and shallot; cook, stirring occasionally, until the tomatoes start to release their liquid, 1 to 2 minutes.
2. Stir in garlic, thyme and crushed red pepper; cook until fragrant, about 1 minute. Add beans and stir to combine.
3. Place mussels on top and pour in wine. Cover and cook until the mussels open (discard any unopened mussels), 5 to 6 minutes. Serve with lemon wedges and garnish with more thyme, if desired.