Cozze con fagioli (mussels with cannellini beans)

5

by: Laura






Mussels With Beans is a simple and delicious side dish recipe which cannot just escape your guest's attention in any party. Why don't you give it a try and let me know the experience.




ingredients

Adjust your ingredient quantities here. Simply enter how many servings you need, and the ingredient quantity will update accordingly!

serves: 4

1 1/4 cups (225 g) dried cannellini beans (soaked overnight)

1 leaf bay

1 sprig of thyme

4 cloves garlic (peeled)

2 1/2 lb (1 kg) mussels (cleaned)

1/4 cup dry white wine

1/2 cup (120 ml) extra virgin olive oil

2 large plum tomatoes (roughly chopped)

2 tablespoons chopped flat-leaf parsley

Salt and freshly ground black pepper

Nutrition Facts
Cozze con fagioli (mussels with cannellini beans)

Servings Per Recipe: 4

Amount per Serving

Calories: 538

  • Total Fat: 33.7 g
  •     Saturated Fat: 5 g
  •     Trans Fat: 0 g
  • Cholesterol: 79.5 mg
  • Sodium: 823.2 mg
  • Total Carbs: 20.5 g
  •     Dietary Fiber: 3.2 g
  •     Sugars: 4.9 g
  • Protein: 36.1 g
VIEW DETAILED NUTRITION

how is this calculated?

Download Nutrition Facts Widget Code

preparation

1.  Drain the beans and tip them into a pan. Pour in enough fresh water to cover them by about 2 inches (5 cm), then add the bay leaf, thyme, and 2 of the peeled garlic cloves. Bring to a boil, skimming any scum from the surface as it appears, then lower the heat and simmer for about 1 hour or until the beans are very soft.

2.  Now increase the heat and boil rapidly until most of the liquid has disappeared. Discard the thyme and bay leaf.

3.  Put the mussels into a pan with the wine. Cover and cook over a high heat for 3 to 4 minutes, until they have opened. Drain them in a colander set over a bowl to catch the cooking liquid. When they are cool enough to handle, remove about three-fourths of the mussels from their shells.

4.  Slice the rest of the garlic into a large pan and add the olive oil. Slowly heat the oil, then, as soon as the garlic begins to sizzle, add the tomatoes and simmer for 2 to 3 minutes. Add the cooked beans and 2/3 cup (150 ml) of the mussel cooking liquid. Simmer for 5 minutes, until the liquid has reduced to a rich, creamy sauce. Season with pepper and a little salt, if necessary (you probably won't need any because mussels are quite salty).

5.  Add the mussels and simmer for 1 to 2 minutes, until they are heated through. Stir in the chopped parsley and spoon into four warmed soup plates to serve.

related recipes

comments

Serena

5