The pasta and white bean mussels (pasta fagioli e cozze) is a variant of the Neapolitan Venetian pasta recipe with beans. In fact, pork is replaced by mussels and vegetables from tomatoes and peppers. Here we have a delicious way to mix the riches of the sea and the earth! A tasty dish that will tantalize your taste buds …
Ingredients for 4 people
- Pasta – 300 g
- White Beans – 500 g
- Mussels – 1 kg
- Cherry tomatoes – 200 g
- Pepper (optional)
- Garlic – 2 cloves
- Laurier – 2 sheets
- Celery – 1 branch
- Extra virgin olive oil
Preparing pasta and beans molds
Soak the beans in a container for 6 to 8 hours to rehydrate.
Then place the beans in a pot of cold water with a stalk of celery, two bay leaves and a clove of garlic, and bring to a boil. Cook for about an hour, depending on the type of beans.
You can cook them a day or two before and keep in the refrigerator in their water.
Then clean the mussels and let them open in a covered skillet over high heat. Filter juice, shell them and set them aside. You can keep some whole to decorate your plates.
Meanwhile, prepare the sauce. Roast a clove of garlic in olive oil, then add the cherry tomatoes cut into quarters, chopped parsley and chilli. Once the sauce is slightly thickened, add the beans without drain, then the molds juice. Cover and simmer over medium heat until boiling.
Then add salt and pasta (following cooking on the package and taste). Halfway through cooking add the mussels. Your pasta is ready and creamy. Let stand for a few minutes in the covered pan and serve with chopped parsley.
For the preparation of this dish we advise you to use short pasta such as ditalini or in our case, mafalde corte. You can also make the same recipe, but without the mussels.