Italian
Bean and Mussel Salad
by cookwithfez · 25.3K subscribers on YouTube
A spring salad combining mussels, beans, and vegetables, inspired by the classic Neapolitan pasta dish. Steamed potatoes and green beans are paired with canned cannellini and corona beans, then dressed with a citronette and topped with crumbled tarallo.
- Difficulty
- easy
Ingredients
14 items- Musselssmall mussels
- Tropea Red Onionused both in soffritto and raw
- New Potatoesnew potatoes
- Green Beansgreen beans
- Garlicgarlic cloves for soffritto
- Chili Pepperchili pepper
- Parsleystems only
- Olive Oilextra virgin olive oil
- Precooked Cannellini Beanscanned cannellini beans
- Precooked Corona Beanscanned corona beans
- Dried Tomatoessun-dried tomatoes, datterino type
- Basilfresh basil
- Waterfor the citronette dressing
- Tarallo(optional) — tarallo biscuit, crumbled for garnish
Method
- Clean the mussels by removing the byssus (beard).
- Cut the Tropea onions into thin slices lengthwise; halve the new potatoes.
- Make a soffritto with olive oil, garlic, and chili pepper; add parsley stems and cook gently.
- Add the mussels, cover, and cook for 2 minutes. Remove them as they open and keep them moist with a little of their filtered cooking water.
- Steam the potatoes for 6–7 minutes, then add the green beans and continue steaming for another 10 minutes.
- In a bowl, add the raw sliced Tropea onion.
- Drain the canned cannellini and corona beans and add them to the bowl.
- Add chopped sun-dried tomatoes (datterini type) and plenty of fresh basil.
- Prepare a citronette dressing by emulsifying water and oil in a shaker (same proportion).
- Dress the salad with the citronette and mix well.
- Plate the salad and crumble some tarallo on top.
cookwithfez
Home cookReviewer25.3K subscribers on YouTube3.8M total channel viewsil mio canale youtube per farvi vedere tutto quello che ho imparato cucinando (e mangiando)
