Pasta with Beans and Mussels

Name: Pasta with Beans and Mussels
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: Mixed Pasta 11.25 oz; Precooked Cannellini beans 1 ½ cup; Mussels 2.2 lbs; Peeled tomatoes ½ cup; Garlic 2 cloves; Fresh chili pepper 1; Parsley 3 sprigs; Extra virgin olive oil to taste; Fine salt to taste; Water hot to taste

it de es fr br

Lactose Free

Difficulty: Average
Prep time: 20 min
Cook time: 30 min
Serving: 4
Cost: Average

PRESENTATION

If you’re craving something comforting and full of flavor, pasta fagioli e cozze is the dish to try. I mean, really. This classic pasta with beans and mussels from Campania is just so so good—blending the flavors of the land and sea like nothing else. You'll love tender beans paired with the briny mussels, all in one bowl. Campanian cuisine really transforms humble ingredients into something rich and satisfying, and this dish is no exception.

And listen, traditionally, it's made with homemade cicatielli pasta, but using spaghetti is a common, pretty simple choice. This Italian comfort food is just right for chilly days. Can't go wrong. Everything cooks in one pot, allowing the flavors to meld together, making each bite feel like home. Plus, in Campania, everyone adds their own twist to it. Some toss in kale or sprinkle sharp pecorino cheese, showing how flexible these traditional Italian recipes can be.

Honestly, it’s no wonder this Italian seafood pasta recipe is a hit at winter gatherings in Naples. You’ll often find it served in big bowls with a drizzle of olive oil on top. The moist beans and juicy mussels create a sauce that's creamy, which the spaghetti just soaks up beautifully. No question.

There’s nothing fancy here—just honest flavors that make you want to sit down and enjoy a meal with family and friends. This mussel and bean pasta captures everything wonderful about Campanian cuisine—simple, a bit rustic, and really satisfying. It's a shining example of Mediterranean cooking that blends comfort and tradition in a way only Campania can offer. Whether you're new to Italian cooking or a seasoned pro, this dish is sure to impress with its delicious taste and heartwarming feel. Really, you’ve got to try it.

How to prepare Pasta with Beans and Mussels

To prepare the pasta with beans and mussels, start with the How to Clean and Open Mussels, removing external impurities with a scrubber and then rinsing them carefully under water. In a large and heated pot, add the cleaned mussels 2, close with the lid 3, and let them open up, shaking occasionally: generally, it will take 3-5 minutes.

Once opened 4, drain and collect the cooking water 5; shell some of the mussels 6 and keep half the shell of the remaining ones.

In the same pot used for the mussels, make a base with oil and flavor with garlic, sliced chili pepper, and the parsley stems 7 (keep the leaves to be chopped at the end). Add the pre-cooked cannellini beans 8 and let them flavor over low heat for a few minutes, stirring gently to avoid mashing them. Remove the flavorings 9.

Tear the tomatoes by hand into the pot 10. Strain the mussel cooking water with a very fine-mesh strainer to collect impurities 11 and add it to the pot 12, if needed, add a little water, and bring to a boil.

Cook the pasta for the time indicated on the package. At the end of cooking, turn off the heat and add shelled mussels 14 and those with shells 15.

Season with chopped parsley 16 and a bit of oil 17. After a few minutes of resting, the consistency will be creamy enough, but not too much; if needed, you can adjust the consistency with a little hot water. Adjust salt if necessary. Plate and serve the pasta with beans and mussels immediately 18.

Storage

Pasta with beans and mussels can be stored in the fridge for one day. Freezing is not recommended.

Advice

The cooking liquid of the mussels is already very flavorful, be careful not to add too much salt, or add very little at the end of the preparation.

If you want to use dried cannellini beans, keep in mind that you should halve the indicated dosage. In this case, you will also need to soak the beans for 12 hours and then boil them for about an hour.

When in season, you can use fresh sauce tomatoes or, for a smoother consistency, tomato puree or paste will work well.

For the translation of some texts, artificial intelligence tools may have been used.

Pasta with Beans and Mussels

PRESENTATION

How to prepare Pasta with Beans and Mussels

Storage

Advice

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