Recipe Pasta and beans with mussels by of 03-08-2011 [Updated on 11-05-2016]

Pasta and beans with mussels is a typical Neapolitan dish that I prepared some time ago with mussels caught from my papy. This dish is as simple as it is tasty and despite the strange combination of legumes and seafood, it is a dish that everyone at home likes even my husband who is not very fond of fish dishes. Pasta and beans with mussels is one of those dishes that I prefer to prepare at home, rather than eat it at the restaurant, since they often serve it as a soupy soup when the result must be creamy. Happy Wednesday to those who pass by here and for those who asked me, at the end of the recipe I inserted a photo of my little girl's bedroom ... the more I look at it the more I like it and the more I can't wait for this month to pass. August to finally be able to hold my baby in my arms: °)

Method

How to make pasta and beans with mussels

Cook the beans, which you have soaked overnight, in a pot with water.
Cook the beans for about an hour.

Brush the mussels with a net, remove the beards and rinse well under running water.
Put the mussels in a pan, cover with a lid and cook for 5/10 minutes or until the valves open.

Filter the water from the mussels and set it aside, shell the seafood (keeping some to decorate the dishes) and put in a small bowl.

In a large saucepan, fry a clove of garlic, then add the ripe tomatoes cut into cubes and cook for a few minutes.

Lift the garlic clove and add the beans with some of their water.

After about ten minutes, add the water from the mussels and bring to a boil, then lower the pasta.

Halfway through cooking, add the previously shelled mussels, mix and finish cooking.

Turn off the heat, add pepper and chopped parsley to the pasta and beans with mussels and, if necessary, season with salt.

Serve the pasta and beans with the mussels garnishing the dishes with the shelled fruits and fresh parsley.


And here is the photo of my Elisa's bedroom ...


Pasta and Beans with Cannavacciuolo Mussels | chef's secret sprint recipe

Pasta and Beans with Cannavacciuolo Mussels | chef's secret sprint recipe.

The sprint recipe to prepare one of the most popular dishes of the well-known Neapolitan starred chef. From poor cuisine, which is always the best.

Preparation time: 10 & # 8242
Cooking time: 20 & # 8242

INGREDIENTS dose for 4 people
pasta of your choice 400 g
Borlotti beans cream 400 g weighed cooked without water
carrot 1
celery to taste
onion 1
extra virgin olive oil to taste
Salt to taste.
garlic 1
for the sauce:
1 kg of whole mussels
extra virgin olive oil to taste
parsley to taste


Doses & Ingredients

  • Doses for 4 people
  • Difficulty average
  • Preparation 20 min
  • Cooking 40 min
  • Cost low
  • Food availability easy
  • Fingering 200 gr
  • Beans already boiled (cannellini or borlotti beans) - 500 gr
  • Mussels 800 gr
  • Tomatoes ripe - 200 gr
  • Hot peppers 1
  • Clove of garlic 1
  • Parsley 1 tuft
  • Extra virgin olive oil (EVO) 4 tablespoons
  • salt q.s.

Ingrediants

Prepare the mussels

Thoroughly clean the mussels eliminating any dirt residues. Rinse them under running water and put them in a high-sided pot.

Bring the mussels to the heat, cover with the lid and cook for 2-3 minutes, just long enough for the mussels to open.

When the shells have opened, remove the mussels from the fire, remove the shells and keep them aside.

Filter the cooking water of the mussels and set this aside as well.

Prepare the sauce for the mussels and beans pasta

Brown the chopped onion and grated celery in a drizzle of extra virgin olive oil.

Add the chilli and tomatoes and cook for 2-3 minutes.

Add the boiled beans with their water and cook for about 15 minutes.

Cook the pasta with beans and mussels

Inside the pot with the beans, pour about 3-4 ladles of cooking water from the mussels, bring to the boil and throw in the mixed pasta and season with salt.

Cook the mixed pasta over medium heat, adding a little water as needed.

When the pasta and beans are al dente, add the mussels and remove from the heat.

Stir in the pasta with beans and mussels with a couple of tablespoons of raw extra virgin olive oil and the grated Parmesan cheese.

Bring the mussels and beans pasta to the table and serve with a sprinkle of chopped fresh parsley.

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Cavatelli with cream of beans and mussels

A seafood first course that also has a touch of earthy flavors? Cavatelli with cream of beans and mussels that's what it takes: it is very important that you use fresh (not frozen) mussels because the flavor and texture of the molluscs must not be altered in the slightest. Combine a Robolla Gialla doc to fully enjoy this dish.

Preparation

1) Scrape 1 kg of mussels, remove the beards, wash the shells under running water and place them in a saucepan with 2 wedges ofgarlic skinned and 1 glass of wine dry white. Cover and open over medium heat. Season with 2 tablespoons of oil, turn off, drain the molluscs in a bowl and peel them, except for a few for decoration.

2) Blend 500 g of beans canned pinto beans with 100 ml of cream fresh, salt And pepper and heat the cream in a saucepan for 1-2 minutes. Boil 320 g of cavatelli in lightly salted water.

3) Combine in the saucepan of mussels 2-3 tablespoons of oil and reduce the gravy over medium heat. Drain the pasta, transfer it to the saucepan together with the mussels shell and cook for 1-2 minutes. Divide the Bean cream in the dishes, add the pasta, sprinkle with pepper And parsley washed and chopped and garnish with the mussels in the shell.


Pasta and beans with mussels - Recipes

I love it too, yours looks great!

I love it. it was the first we prepared last Christmas Eve. You made me want to do it that I don't tell you. Have a nice day :-D

@ Juliana Manca
Thanks Giuliana! : smile

@Claudia
Good day to you too! : bigsmile

An extravagant dish that is very popular. Soon .

Bye! not the usual beans and shrimp in short! not bad as a combination! Certainly just as tasty!

@andreea manoliu
I agree! : smile

@Manuela and Silvia
I confirm it! : bigsmile: bigsmile: bigsmile

Bye! How good this classic and Mediterranean pasta!
Well done!

I've never done it, I'll keep it in mind.
Thanks Ennio, have a nice day
Send

@Valentina Di Costa
Thank you Valentina, I'm glad you like it! Soon!

I love this mixture of pasta very much .. then with the mussels it has an exquisite aroma.
Good afternoon!!

but do you know I've never eaten pasta like this?
one more reason to go to Naples! hahaha
very good as always
a big kiss

that is, you are in Tuscany and you don't tell me?
I thought you were Neapolitan!
but. where do you live .


  1. Remove any mussels that are broken or which do not close immediately if tapped. Scrub the mussels well with a wire sponge or brush.
  2. Bring a large pot of salted water to boil for the pasta.
  3. In a large skillet over medium heat, add a few tablespoons of olive oil and sauté the whole garlic cloves until golden. Add the mussels and cover. Cook for about 5-10 minutes or until the shells open (discarding any mussels with a shell that does not open). Remove the mussels from the skillet with a slotted spoon and then remove all but 12 mussels from their shells. Place all shelled mussels back into the skillet with the remaining liquid.
  4. In a separate skillet, sauté the onion in the remaining olive oil. When golden, add the tomatoes and after a few minutes the wine. Add the beans and cook for about 10 minutes. Add parsley, salt and pepper.
  5. Add this mixture to the large skillet containing the mussels and heat together. Add back the mussels remaining in their shells.
  6. Meanwhile, prepare the pasta until al dente (2 minutes less than package recommends). Drain and add it to the skillet with the mussels. Mix together over medium heat for about 1 minute. Serve immediately, evenly distributing the mussels.

Ed's Review

They say that civilization is defined by table manners. And so today we take on one of the greatest threats known to modern civilization. That’s right, I'm talking about the flip - flop. Let me explain: Flip - flops belong at the beach, not at the table.

Just as the broken windows theory shows that petty crimes lead to major crimes, the same theory applies to our dining habits. This means that flip-flops should be banned from most dining establishments. I’ll make a couple of exceptions, like for burger joints at the beach, where I don't care what's on anyone's feet. But when I'm out for a nice meal, the last thing I want to see are hairy toes, long toenails, or dirty feet. Like I said, flip-flops belong at the beach.

So mark my words: If we just let this flip-flop thing go on for much longer, within a few years shirtless dining will become the norm. And then… well who needs the knife and fork anyway?

This recipe hails from my recent visit to the Italian seaside, not far from where the fork was first used 500 years ago as an expression of good manners. Yes, I saw some flip-flops in Italy. at the beach. But in the shops and restaurants, I saw nothing but Tods and Ferragamos. After all, Italians know where their feet belong, and it isn't near my pasta.


Clean the mussels eliminating the fine linen and scraping the shells well. Rinse the mussels in water several times until the water is clean. Put the mussels in a pan large, cover them with the lid, put them on the fire and let them open. As soon as the mussels are opened, remove shells And strain the broth.

In a saucepan pour a generous round of d & rsquooliva oil. Add l & rsquogarlic and the chili pepper and let it fry. If you prefer, you can sauté richer with Onion, Celery and Carrot.

As soon as the garlic begins to sauté, add the beans drained from the preservation liquid. Mix and let it flavor a few minutes together with the sauté.

Add the broth of the mussels, a little bit of parsley and cook for about 5 minutes. At this point decide whether to blend part of the beans.

Add the pasta and, if necessary, boiling water. Cook the pasta WITHOUT adding SALT. Remember that the broth of the mussels is already salty so you should only adjust the pasta towards the end.

When there are 2 minutes left to cook, add the mussels. Complete the cooking of the pasta remembering that Beans and Mussels There is one slightly dry and creamy soup, not soupy!

When cooked, serve your Pasta with beans and mussels with a drizzle of raw and chopped fresh parsley.


How to prepare pasta and bean soup with mussels

Soak the beans in warm water the night before, drain them in the morning and cook them over low heat in a couple of liters of water, almost cooked, add the oil, garlic, tomatoes and parsley. Cook for another twenty minutes. In the meantime, scrape the mussels very well, wash them and put them on the fire in a tightly closed pot. Add some parsley and cook over medium heat until they open.

Then shell them, leaving some whole that you will use to embellish the dish when serving.

Drop the pasta into the bean broth, add the mussels and their filtered water.

Season with salt, add a pinch of chopped chilli pepper to taste and cook over medium heat. The soup at the end of cooking should be almost dry and creamy. Serve with a sprinkling of freshly ground pepper and a drizzle of raw oil.

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Pasta and beans with mussels - Recipes

17 comments:

very happy to be the first to appreciate
this & # 39 goodness & # 39 local !! Very good !!
kisses

a little around here, please!
: D

what a great idea! I would put a lot of fresh chili in it .. :-))
hi John

Today all mussels also I posted a recipe with mussels, but I did not know that they could be combined with beans, a really special dish. Have a good week.

I did not know this dish, it looks yummy!
Good day

Hi girls, I've never tasted this pasta. but I must say that it inspires me a lot. good as always. kisses

Congratulations, you came very well! Brave! Very inviting!

it is a great dish and then from a nutritional point of view it is a nice complete dish but above all tasty

A first course with ingredients that I really like. Congratulations .. a perfect first course.

Alas I don't like mussels but I must say that this dish is very tempting. A kiss.

hello Alda. here I am. I've had this dish in mind all day, ever since I spotted it on the bulletin board. I really like to see how each zone elaborates the same recipe in a different way. Pasta and beans is a must for us too, but it is very different from this one. Do you know that I would like to try this dish of your tradition too? It must be really yummy. Who knows, maybe sooner or later I will try my hand at this enterprise. Until then I'll work my imagination: D A huge kiss. Smack smack

This soup must be a lust!
A hug and good week.

what a greedy aspect this tianiello has with pasta! : P
good week my friends!

I love it. how I like it. hihihihi beautiful recipe! good day a big kiss

This soup must be awesome. I love fish with legumes. And today there would also be the right temperature to enjoy it all. A big kiss, good day

. and I, as a good Neapolitan, would papperei me all!
Very good, she looks really delicious!


Video: Θαλασσινή μακαρονάδα με μύδια, λεμόνι, καυτερή πιπεριά και άνηθο! Τιμολέων Διαμαντής


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