Pasta Fagioli e Cozze (Pasta, Beans & Mussels)

• •1 kg Fresh Mussels (scrubbed and de-bearded)
• •q.b. to taste Extra Virgin Olive Oil (e.g., 3 tbsp plus extra for finishing)
• •2 cloves Garlic (peeled and lightly crushed/incised)
• •1 piece Fresh Red Chili (incised, or to taste)
• •3 sprigs Fresh Parsley (leaves chopped, stems reserved for aromatics)
• •350 g Pre-cooked Cannellini Beans (rinsed and drained)
• •120 g Peeled Tomatoes (whole, to be hand-crushed)
• •q.b. to taste Hot Water (as needed to cook pasta)
• •320 g Pasta Mista (or other small mixed pasta)
• •q.b. to taste Fine Salt

Instructions

1. 1

   Thoroughly scrub the mussels under cold running water and de-beard them by pulling any 'beards' away from the shell. Discard any mussels that are open and do not close when tapped.

2. 2

   In a large, deep pot or Dutch oven, heat until very warm. Add the cleaned mussels, cover tightly, and cook over high heat for 3-5 minutes, shaking the pot occasionally, until all mussels have opened. Discard any mussels that remain closed.

3. 3

   Immediately remove the cooked mussels from the pot with a slotted spoon. Strain their cooking liquid through a fine-mesh sieve into a bowl and set aside. Shell about two-thirds of the mussels, leaving the remaining third in half shells for garnish.

4. 4

   Using the *same pot* (no need to clean), add a good drizzle of olive oil. Add the lightly crushed garlic cloves, the incised fresh chili, and the stems from the parsley sprigs. Sauté gently over medium-low heat for 2-3 minutes until fragrant, being careful not to burn the garlic.

5. 5

   Add the pre-cooked cannellini beans to the pot and let them warm through and absorb flavors for a few minutes, stirring gently to avoid mashing them. Remove and discard the garlic, chili, and parsley stems. Hand-crush the peeled tomatoes directly into the pot.

6. 6

   Pour the strained mussel cooking liquid into the pot. If needed, add enough hot water to ensure there's sufficient liquid for the pasta to cook (the mixture should be quite liquid). Bring the mixture to a rolling boil.

7. 7

   Add the pasta mista to the boiling liquid. Cook according to package directions until *al dente*, stirring frequently to prevent sticking. Add more hot water as needed if the mixture becomes too dry, ensuring the pasta is submerged and cooks evenly.

8. 8

   Once the pasta is cooked, turn off the heat. Stir in the shelled mussels and the mussels in half shells. Add the finely chopped parsley leaves and a final drizzle of fresh olive oil. Let the "pasta fagioli e cozze" rest for a couple of minutes to allow the flavors to meld and the consistency to thicken slightly. Taste and adjust salt if necessary (remembering the mussel liquid is salty). Serve immediately in warm bowls.

Chef's Tips

• 💡The mussel cooking liquid is already very flavorful and salty. Be cautious when adding additional salt, tasting only at the very end of the preparation.
• 💡If using dried cannellini beans, use about half the indicated amount (e.g., 175g dried). Soak them for 12 hours, then boil for about an hour until tender before adding to the recipe.
• 💡When in season, use fresh ripe tomatoes for the sauce. For a smoother consistency, you can use tomato passata or concentrate instead of whole peeled tomatoes.