Review/Rate this Recipe Save to MyRecipes Rating:

Title: Cozze Con Fagioli (Mussels With Cannellini Beans)
Yield: 4

Ingredients

    225 g  dried cannellini beans
      1    bay leaf
      1    sprig thyme
      4    garlic cloves; peeled
      1 kg cleaned mussels
     50 ml dry white wine
    100 ml extra virgin olive oil
      2 lg plum tomatoes; roughly
           -chopped
      2 tb chopped flat leaf parsley
      1    salt and freshly ground
           -black peppe; r

Instructions

1 Cover the beans with plenty of cold water and leave to soak overnight.
The next day drain the beans and tip into a pan. Pour in enough fresh
water to cover them by 5cm/2", add the bay leaf, thyme and 2 peeled garlic
cloves.

2 Bring to the boil, skimming any scum from the surface as it appears,
lower the heat and simmer for about an hour or until the beans are very
soft.

3 Raise the heat and boil rapidly until most of the liquid has
disappeared. Discard the thyme stalks and bay leaf. Put the mussels and
wine into a pan, cover and cook over a high heat for 3-4 minutes until
they have opened. Strain through a colander set over a bowl to catch the
cooking liquor.

4 When cool enough, remove the meats from 3/4 of the shells, discarding
any that have remained closed.

5 Slice the rest of the garlic into a large pan and add the olive oil.
Slowly heat the oil and as soon as it sizzles, add the tomatoes and simmer
for 2-3 minutes.

6 Add the beans and 150ml/5fl oz mussel cooking liquor. Simmer for five
minutes until the liquid has reduced to a rich creamy sauce. Season with
pepper and salt if necessary (but you won't need any because mussels are
quite salty).

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

Converted by MC_Buster.

Recipe by: Rick Stein

Converted by MM_Buster v2.0l.

Reviews