Mussel-And-White-Bean Stew

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2 pounds mussels, scrubbed

3/4 cup dry sherry

3/4 cup dry white wine

1/4 cup extra-virgin olive oil

2 garlic cloves, minced

1 Thai or other small red chile, minced

Two 14-ounce cans cannellini beans, drained and rinsed


3 tablespoons chopped parsley

Crusty bread, for serving

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