#Pasta Fagioli E Cozze

Ingredients

2.5 lbs fresh mussels

1 15 oz can ,cannellini beans drained and rinced

150 grams mixed pasta

Olive oil

2 cloves Garlic to taste

50 grams celery fine dice

100 grams cherry tomatoes

1/4 cup Italian parsley to taste

Salt to taste ( check mussel juice before adding)

Chili pepper to taste

Directions

STEAM THE MUSSELS
.
Clean mussels and remove dead opened ones
Add 3 tbsp olive oil to pan
Add 2 cloves garlic halved and heat pan to medium
Add a few cherry tomatoes to pan
When garlic begins to brown add 1/2 cup white wine and turn heat to high
When boiling, add mussels, Cover, shake, and cook about 2 minutes
Remove mussels that are open, replace cover, shake, cook foe another 30 seconds
Repeat until all mussels are open. If the don’t open then discard
.
Remove mussels from shells keeping about 8 for presentation
Run cooking juices through a fine sieve and save
.
MAKE THE PASTA
.
Add olive oil to heated pan. Add celery, chili pepper and the halved tomatoes and cook a few minutes.
Add the mussel liquid, a half cup of water and bring to a simmer. Keep some hot water handy if necessary
When a few minutes before the pasta is done, add the mussels and their liquid
Cook until pasta is done. Add the parsley and plate

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