Pasta with Beans and Mussels

Method

1. Clean the mussels: remove the byssus (beard) with a sharp tug, then scrub the shells under running water using a knife blade, a scrub pad, or a net to remove impurities.
2. Place the mussels in a large pot over high heat, cover, and cook for about 5 minutes, shaking occasionally, until they open.
3. Drain the mussels. Remove some completely from the shells; for the others, remove only the empty half, leaving the mussel in the shell.
4. Filter the mussel cooking liquid through a fine-mesh sieve (or a stocking) to remove any impurities; set aside.
5. In the same pot, heat a drizzle of oil. Add a clove of garlic, a slit chili pepper, and the parsley stems. Sauté for a few minutes.
6. Remove the aromatics (garlic, chili, parsley stems) after a couple of minutes.
7. Add the precooked cannellini beans, stirring gently to avoid mashing them.
8. Crush the peeled tomatoes by hand and add them to the pot. Pour in the filtered mussel liquid and some hot water. Bring to a boil.
9. Add the pasta. Do not add salt because the mussel liquid is already salty. Cook until al dente.
10. Meanwhile, coarsely chop the reserved parsley leaves.
11. Check the seasoning; adjust if needed (salt or pepper). Turn off the heat.
12. Add the mussels (both shell-on and shelled), the chopped parsley, and a drizzle of olive oil. Mix gently.
13. Let the pasta rest for a couple of minutes to become creamy.
14. Serve, plating a generous portion.