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

Method

• Blanch the cavolo nero in heavily salted boiling water for 5 minutes.
• Drain, let cool, and squeeze out the excess water with your hands.
• Cut the greens into 1-inch ribbons.
• Heat a very large saute pan over high heat for 2 minutes.
• Pour in the 1/2 cup olive oil and wait a minute.
• Add the onion, fennel, garlic, crumbled chiles, rosemary, and thyme to the pan.
• Season with 1 1/2 teaspoons salt and lots of pepper.
• Cook over medium heat 3 to 4 minutes, until the onion starts to wilt.
• Add the greens, and stir them to coat with the oil and onions.
• Cook about 10 minutes, until the vegetables are translucent and tender and the greens start to break down.
• Drain the beans and reserve the liquid.
• Add the beans to the vegetables, and cook a minute or two.
• Turn the heat up to high and add the clams.
• Cook 2 minutes, stirring occasionally, then add the mussels, and stir well to combine.
• Pour in the vermouth and cover the pan.
• Let the shellfish steam a few minutes, until they open.
• Remove the lid and add 1 cup of the bean-cooking liquid.
• If the dish doesnt seem brothy enough, add a little more.
• Bring to a boil, stirring well to combine the flavors, and swirl in the butter.
• Taste for seasoning.
• Serve in a large shallow bowl with a large serving spoon.
• Pass the super-good extra-virgin olive oil and hunks of crusty bread at the table.
• Remember to provide small bowls for shells.
• Toast the fennel seeds in a small pan over medium heat for 2 to 3 minutes, until they release their aroma and are golden brown.
• Pound the fennel seeds coarsely in a mortar.
• Heat a medium pot over high heat for 2 minutes.
• Pour in the olive oil, and add the rosemary sprig and the crumbled chile.
• Let them sizzle in the oil about 1 minute.
• Add the onion, thyme, and fennel seeds, and saute about 2 minutes, until the onion is wilted.
• Add the beans to the pan and cook another minute, stirring to coat well.
• Cover with water by 3 inches, and bring to a boil over high heat.
• Turn the heat down to low, and place a paper towel over the beans to keep them underwater.
• Simmer, stirring once in a while.
• After 30 minutes, add the salt to the beans, and continue cooking at a low simmer until the beans are tender, about an hour.
• Remove the beans from the heat, and let them cool in their juices.
• As the beans cook, add water as necessary, but not too much.
• You want the bean liquid to be rich and a little starchy, because it will be an important part of the finished broth.
• 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, its difficult to stir, and inevitably some of the mussels and clams end up on the top, brothless and dried out.
• If you dont have a lid for that wide pan, use a piece of tinfoil or two to fake a lid for steaming.
• And if you dont have a really wide pan, use two of your widest pans and split the recipe between them.
• You can make the beans the day before.