Pasta, beans and mussels, the Neapolitan recipe – Italian Cuisine

Pasta, beans and mussels, the Neapolitan recipe

The Campania tradition in an irresistible recipe: pasta, beans and mussels! I tell you what it is, where my father eats and how he prepares it

Simple and very tasty, pasta, beans and mussels is a recipe of bell tradition which gloriously unites sea and land. It may seem strange to eat pasta and beans in summer, but this dish is very popular in the summer. This is because the period that goes from May to August it is the best to taste the authentic taste of the best mussels.

Don't worry, the heat coming from the steaming pasta dish won't be a problem once you taste the first delicious spoonful. Spoonful, yes, because this recipe is made strictly with the short pasta, preferably that one mixed. Alternatively, i tubes (do not mistake, we know that we Campania people care about these things).

The perfect place to taste this wonderful traditional dish is obviously Campania, more precisely in the famous ones Chalet. These are characteristic kiosks that are found in the seaside towns, often located right near the port. Some not to be missed: Chalet Laura is Chalet Annamaria to Castellammare di Stabia (province of Naples), where you can taste many fish dishes typical of the area.

Alternatively, you can cook it at home: everyone has their own recipe of pasta with beans and mussels, there are those who use cannellini beans and those who use borlotti beans, there are those who prefer it more creamy and those more brodose. I leave you my father's recipe, which made me love this dish.

Pasta, beans and mussels: the recipe

Ingredients for 4 people

400 g cannellini beans
1.5 kg mussels
350 g mixed pasta
100 g ripe cherry tomatoes
2 cloves of garlic
hot pepper


Clean well the mussels: rinse them in running water and remove all deposits with a small knife or rubbing them together until the shell is perfectly clean.

Fry in a pan garlic, oil and a few sprigs of parsley. Add the mussels, cover with the lid and wait for them to open (it will take about 5 minutes). When they open, tips the cooking water with a narrow mesh strainer and set aside. Shelled mussels and set aside, eliminating those that have remained closed.

In another saucepan, prepare a sauté of garlic, oil, chilli and parsley. Add some tomatoes, seared and peeled, and then the beans.

If you use those dry, make sure you soak them for one night and cook them for an hour. If you have used beans instead already ready, cook them for about 30 minutes. In both cases, salt and add part of the mussel liquid that you had put aside.

At this point, you can cook the pasta separately or directly in the saucepan. Self cook the pasta separately, drain well al dente, add it to the saucepan and finish cooking, adding the shelled mussels.
For a better result creamy, you can cook the pasta directly into the saucepan, adding the remaining liquid from the mussels, as needed, and stirring often. Add the shelled mussels a few minutes before the end of cooking.

Serve with more chopped fresh parsley.

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