Procedure

To prepare the dough beans and mussels, you first need to cook the beans. If you use i DRIED BEANS, you have to soak them in cold water the night before, if instead you use i FRESH BORLOTTI BEANS You can cook them directly. Even if you use the Be beans already boiled you can cook them directly and, On the contrary, the cooking time will be much shorter.

Wash, peel and cut into cubes tiny carrot and celery. Sauté over low heat the vegetables in olive oil with pepper and the garlic clove. When the vegetables are well browned, Add the cherry tomatoes cut into small pieces and deprived of the seeds and the vegetation water, Then add the beans. Brown beans and, after a few minutes, add the boiling broth. Bring the beans cooked add finely salt and freshly ground black pepper. Do not exaggerate with salt because then you will also have to add the water of the mussels to the beans, that they are usually sapide.

While the beans cook, mussels open. If your mussels are already clean, jump to the next step. If you need to clean them, torn the fine vigorously (the fine is that dark filament protruding from the sides of the mussel) and wipes the valve with a retina, to remove any impurities. Once cleaned, wash the mussels under running water. Place a drizzle of extra virgin olive oil in a pan, the stems of parsley and a clove of garlic.

Heat and add the mussels. Cover and cook on high heat, until the mussels have opened, releasing their liquid. Remove the mussels from the pan and, When they have cooled, remove the molluscs from the valves and set them aside. Filter the liquid from the mussels with a dense mesh strainer.

Add the liquid from the mussels to the beans, bring to the boil. Combine the pasta. Boil the pasta and beans. If necessary, Add a little vegetable broth based on how you prefer the dish. To me, pasta with beans and mussels like creamy. If you prefer more liquid or soupy, plan accordingly and add more vegetable broth. A fine, cooking add the mussels, a little chopped fresh parsley and freshly ground black pepper. Taste to check that the salt is adjusted correctly. Season the pasta with beans and mussels a trickle of extra virgin olive oil. Serve. The pasta beans and mussels are also delicious served warm. Bon appétit!