1/2 cup chopped onion
1/4 cup dry white wine
1 pound small mussels, scrubbed and debearded (about 28 mussels)
1/4 cups charmoula (see separate entry)
1/2 cup drained canned navy beans
1/4 teaspoon salt
Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add onion; saute 3 minutes. Add wine and mussels; cover and cook over high heat 4 minutes or until shells open. Discard any unopened shells. Stir in Charmoula, beans, and salt; cook until thoroughly heated.
from Cooking Light.