Italian
Pasta and Beans with Mussels Old Style
by Manu Food · 60K subscribers on YouTube
A traditional Italian recipe where creamy pasta and beans are combined with fresh mussels, cooked in their own flavorful water, finished with herbs and a hint of nutmeg.
Ingredients
12 items- Musselscleaned
- Extra Virgin Olive Oilas needed
- 1 pcsGarlicclove, crushed
- White Winefor deglazing
- Cherry Tomatoescherry tomatoes, preferably jarred for more juiciness
- Fagioli Bianchi Lessatiboiled white beans
- Mussel Waterfiltered liquid from steaming mussels
- Mixed Pastamixed pasta shapes (e.g., broken spaghetti and small tubes)
- Basilfresh, hand-torn
- Parsleyfresh, chopped
- Nutmega pinch
- Saltto taste, added near the end
Method
- In a pan, add a little water and the cleaned mussels. Cover and cook over high heat until the mussels open. Let them cool, then shell them. Filter the cooking water and set aside.
- In a pot, heat a drizzle of olive oil and sauté one crushed garlic clove. Add half of the shelled mussels and deglaze with a splash of white wine.
- Add a few cherry tomatoes and the boiled white beans. Stir briefly to combine.
- Pour in the filtered mussel water and bring to a boil.
- Add the mixed pasta. Keep a pot of boiling water nearby to add gradually as the pasta absorbs liquid.
- Cook the pasta, adding boiling water as needed, stirring occasionally. Crush some of the tomatoes with a spoon. Season with salt only near the end (the mussel water is already salty).
- When the pasta is almost done, add the reserved mussels and hand-torn basil leaves. Then add chopped parsley.
- Turn off the heat. Add a pinch of nutmeg, a drizzle of extra virgin olive oil, and stir well to emulsify (mantecare). Let rest for 2 minutes before serving.
