Italian Pasta with Mussels and Beans

  • 1 1/2 Cups Cooked Kidney Beans
  • 2 Pounds Panamei Mussels, scrubbed
  • 1/2 Cup Dry White Wine
  • 1/4 Cup Extra-virgin Olive Oil
  • 2 Cloves Garlic, Coarsely Chopped
  • 2 Cups Canned Tomatoes
  • 1/4 Cup Italian Parsley, Finely Chopped
  • 2 Tablespoons Chopped Basil
  • Salt and Pepper
  • Red Pepper Flakes
  • 1/2 Pound Pasta Of Choice

Place mussels in a large pan with the wine and set over high heat.
Cook, stirring frequently, until all mussels open.
Remove from heat, strain cooking liquid through several layers of cheesecloth
and set aside.
Bring 6 quarts of water to a boil and add 2 tablespoons salt.
In a saucepan, heat olive oil over medium-high heat and add garlic.
Add the tomatoes and cook for 15 minutes on low heat.
Stir in the cooked beans and simmer gently while the pasta cooks.
Cook your pasta of choice in boiling water until it is almost cooked through.
Drain the pasta, add the bean and tomato mixture.
The add the mussels and the liquid strained earlier.
Stir over low heat 5 minutes, add parsley, basil, and salt and pepper, and red
pepper flakes to taste.
Serve immediately with red wine.

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