Pasta, beans, and mussels, a rustic dish that’s easy to prepare yet very delicious, a typical Neapolitan recipe that I present in my version, which is “drier” than the original. The preparation is very simple, first you open the mussels in the classic way, then add them to the cannellini bean sauce. The pasta is drained very al dente, to finish cooking with the mussel liquid, making it creamy and flavorful. Try this recipe, it’s simple and economical but delicious!
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 314.03 (Kcal)
- Carbohydrates 43.33 (g) of which sugars 2.22 (g)
- Proteins 21.27 (g)
- Fat 6.41 (g) of which saturated 1.40 (g)of which unsaturated 2.55 (g)
- Fibers 5.51 (g)
- Sodium 832.51 (mg)
Indicative values for a portion of 300 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 5.5 oz pasta
- 1.3 lbs mussels
- 4.6 oz canned cannellini beans
- 1 tbsp tomato paste
- Half onion
- celery (to taste)
- 1 clove garlic
- chili pepper
- parsley
- Half glass white wine
- extra virgin olive oil
- salt
Tools
- Pot
- Pan
- Colander
- Strainer
Preparation
Clean the mussels by pulling off the beards. Scrape the shells with a knife or a scrubbing pad to remove any encrustations. Finally, rinse them well under running water.
Heat a pan with a swirl of oil, a clove of garlic, and a piece of chili pepper. Add the mussels, stir, and deglaze with white wine.
Cover with a lid and wait for the mollusks to open, it will take about 5 minutes.
Now turn off the heat, shell the mussels and strain their liquid with a fine mesh strainer.
Chop the onion and celery (if desired). Sauté them in a pan with a drizzle of oil.
Add the beans, well drained and rinsed from their water. Add a bit of mussel broth and the tomato paste, cook for a few minutes, then add the mussels.
Boil the pasta in salted boiling water and drain it very al dente (about 2/3 of the indicated time).
Pour it into the pan with the sauce, stir and finish cooking, adding the liquid from the mussels and a bit of water if necessary. You will see that the pasta will form a creamy sauce.
When the pasta is ready, sprinkle with a handful of chopped parsley and turn off the heat. If desired, you can add a pinch of pepper.
The pasta, beans, and mussels is ready, serve it on plates and enjoy immediately… bon appétit!
Tips and Notes
You can use either canned or dried beans, respecting the soaking and cooking times.
When shelling the mussels, check that no beard remains inside, and remove it if present.
You can omit the tomato, or replace the paste with canned tomatoes if you want a redder sauce.
You can add more liquid if you want the dish to have the consistency of a creamy soup.
Choose a quality pasta that holds up well in cooking.
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