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Pasta, beans and mussels


Pasta, beans and mussels

Pasta with beans and mussels is a typical dish of the Neapolitan tradition that combines the flavor of the sea with the aromas of legumes and vegetables.

Today we are going to Naples to prepare a fabulous dish : pasta, beans and mussels. This course is nothing more than a variation of the traditional pasta with beans , to which the addition of mussels gives an extra touch of flavour, taking advantage of the very successful combination of legumes and seafood.

The secret to this recipe is to buy fresh mussels and then use their water to cook the rest. Then you can't miss the mixed pasta , just as Neapolitan tradition dictates, and the cannellini beans , more delicate than borlotti beans and ideal for creating a well-balanced dish.

Mussels
Mussels

Ingredients

For the mussels

  • Mussels – 1 kg
  • Parsley – 3 tufts
  • Garlic – 1 clove

For pasta, beans and mussels

  • Mixed pasta – 200 g
  • Dried cannellini beans – 250 g
  • Peeled tomatoes – 120 g
  • Chili pepper – 1
  • Garlic – 1 clove
  • Parsley – 3 stalks
  • Extra virgin olive oil – 2 tablespoons
  • Fine salt – to taste
  • Pepper – to taste

Preparation

How to prepare the pasta and beans recipe with mussels

1

First, soak the cannellini beans in water for at least 12 hours. Before cooking them, rinse them under running water then transfer them to a pan full of water and cook for 2 hours. In a pressure cooker you can reduce the cooking time to 45 minutes. If using canned beans (you will need 2), skip this step.

2

Let's start with the mussels : after cleaning them, place them in a covered pan and let them open, perhaps flavoring with the parsley tufts and the garlic clove. Once they have opened, filter the water to remove any sand residue and keep it aside.

3

At this point we go into a pan: chopped garlic and chilli together with the parsley stems .

4

Brown the mixture with extra virgin olive oil and then add the peeled tomatoes crushed with your hands and the beans drained of the cooking or preserving liquid. After a few minutes, add the mussel liquid and water to cover by at least 2 fingers. If you have cooked the beans you can use water instead of broth. Let the beans cook for 15-20 minutes .

5

Then add the pasta and continue cooking until it is al dente. It will take about ten minutes. Once the pasta is ready, add the mussels and season with the heat off. Serve with a drizzle of raw oil and freshly ground black pepper .

Here is a video of a recipe similar to ours to prepare this delicious typical Neapolitan dish.

Some versions of the dish do not include tomato (or replace it with puree or fresh tomatoes). The choice is yours on how to proceed. In the meantime, we recommend you also try Neapolitan pasta and beans , the variant with pork rinds.

Conservation

Due to the presence of mussels we recommend consuming this dish within 1 day of its preparation.

Read also
Pasta and beans, the traditional recipe

Riproduzione riservata © - WT

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