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Try this Cozze Con Fagioli (Mussels with Cannellini Beans) recipe, or contribute your own. "Bean" and "Stein" are two of the tags cooks chose for Cozze Con Fagioli (Mussels with Cannellini Beans).
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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 wont 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. Recipe by: Rick Stein
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