Pasta with beans and mussels: the recipe for the typical Neapolitan dish

How to prepare pasta, beans and mussels

Step 1

Collect the dried beans in a bowl, cover with cold water1and let them soak overnight.

step 2

After this time, rinse and place in a saucepan2 and cook until soft.

step 3

After cooking, drain and set aside3.

Step 4

Soak the mussels in salt water for at least an hour to remove all impurities4.

Step 5

Rinse them carefully and put them in a pan with a clove of garlic and a little oil5.

Step 6

Cover and cook over high heat for about ten minutes6.

Step 7

When the shells have opened, remove from the heat7.

Step 8

Peel the mussels and set aside8, saving the cooking water.

Step 9

Finely chop the parsley9.

Step 10

Fry a clove of garlic in a pan with a little oil and the chopped parsley stalks10.

Step 11

Pour in the puree11and let it cook for about ten minutes.

Step 12

Add the cooked beans12.

Step 13

Season with chopped parsley and pour in a glass of filtered mussel cooking water13.

Step 14

Salt in moderation14.

Step 15

Cover and cook for about 15 minutes15.

Step 16

Add the peeled mussels16.

Step 17

Add the pasta17and then mix.

Step 18

Bring to the boil and gradually add hot water18: the final consistency should be creamy but not soupy.

Step 19

Stir constantly to lightly mash the beans and achieve a super creamy effect19.

Step 20

Arrange and serve very hot, seasoning everything with freshly ground pepper20.

storage
Pasta with beans and mussels can be stored in the refrigerator in a special airtight container for a maximum