Pasta e fagioli con le cozze (pasta with beans and mussels) is a dish that embodies the essence of Neapolitan cuisine and the connection between the sea and the land.
This traditional recipe, born in the fertile lands of Campania, celebrates the harmony of the flavors of the sea and legumes.
It carries with it the history and passion of a region that has made cooking an art. The careful choice of ingredients is fundamental: beans, rich in substance and earthy scents, blend with mussels, giving the dish a touch of the sea and an unmistakable delicacy.
Its preparation requires time and dedication. The beans, cooked slowly until they reach the perfect creaminess, marry with the mussels, which release their intense flavor and the scent of the sea.
The result will be an enveloping and flavorful sauce, ready to accommodate al dente pasta, creating an explosion of flavors in every forkful.
Why Nonna Loves This Recipe
- Perfect balance of land and sea flavors 🌊🌿
- Nutritious and protein-packed 💪🍽
- Budget-friendly and made with simple pantry staples 🏡
- Tastes even better the next day 🍲💖
Cooking Details
- Preparation Time: 20 minutes
- Cooking Time: 40 minutes
- Total Time: 1 hour
- Servings: 4 people
Ingredients
- 2 cups (16 oz) mixed short pasta (such as ditalini, small shells, or broken spaghetti)
- 2 cups (16 oz) cooked beans (cannellini or borlotti)
- 2 medium carrots, finely chopped
- 2 celery stalks, finely chopped
- 1 small onion, finely chopped
- 3 tbsp extra virgin olive oil
- 1 tsp salt
- 2.2 lbs (1 kg) whole mussels (cleaned and debearded)
- ½ cup mussel cooking water (filtered)
- ¼ cup chopped fresh parsley
Method
1️⃣ Prepare the Base
- Heat 2 tbsp olive oil in a large pot over medium heat.
- Add carrots, celery, and onion, and sauté for 5 minutes until softened.
2️⃣ Cook the Beans
- Stir in beans along with a little of their cooking liquid.
- Let them simmer for about 10 minutes until most of the liquid is absorbed.
3️⃣ Prepare the Mussels
- In a separate pot, heat 1 tbsp olive oil and add the cleaned mussels.
- Cover and cook over medium heat for 5-7 minutes until mussels open.
- Remove from heat, shell the mussels, and reserve the cooking liquid (strain to remove any sand).
4️⃣ Combine Everything
- Add the mussels and their filtered cooking water to the pot with beans.
- Let it simmer for 5 minutes to blend flavors.
5️⃣ Cook the Pasta
- In another pot, bring salted water to a boil and cook pasta halfway.
- Drain (reserve some pasta water) and transfer the pasta to the bean and mussel mixture.
- Continue cooking the pasta in the sauce, adding pasta water as needed.
6️⃣ Final Touches
- Season with salt if needed and stir in chopped parsley.
- Let the dish rest for 5 minutes before serving.
🍽 Serve hot with a drizzle of extra virgin olive oil and fresh cracked black pepper. Enjoy!
Nutritional Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 480 kcal |
| Protein | 27g |
| Carbohydrates | 60g |
| Fats | 12g |
| Fiber | 10g |
| Sodium | 720mg |
Tips & Tricks
✔️ Use fresh mussels for the best flavor, but frozen mussels work in a pinch.
✔️ Want a thicker sauce? Blend a small portion of the beans before adding them.
✔️ Add spice! A pinch of red pepper flakes will enhance the dish.
✔️ Make it heartier by adding diced tomatoes for extra depth.
✔️ Let it rest for a few minutes before serving to enhance the flavors.
PASTA BEANS & MUSSELS
Notes
Ingredients
- 2 cups (16 oz) mixed short pasta (such as ditalini, small shells, or broken spaghetti)
- 2 cups (16 oz) cooked beans (cannellini or borlotti)
- 2 medium carrots, finely chopped
- 2 celery stalks, finely chopped
- 1 small onion, finely chopped
- 3 tbsp extra virgin olive oil
- 1 tsp salt
- 2.2 lbs (1 kg) whole mussels (cleaned and debearded)
- ½ cup mussel cooking water (filtered)
- ¼ cup chopped fresh parsley
Method
1️⃣ Prepare the Base- Heat 2 tbsp olive oil in a large pot over medium heat.
- Add carrots, celery, and onion, and sauté for 5 minutes until softened.
- Stir in beans along with a little of their cooking liquid.
- Let them simmer for about 10 minutes until most of the liquid is absorbed.
- In a separate pot, heat 1 tbsp olive oil and add the cleaned mussels.
- Cover and cook over medium heat for 5-7 minutes until mussels open.
- Remove from heat, shell the mussels, and reserve the cooking liquid (strain to remove any sand).
- Add the mussels and their filtered cooking water to the pot with beans.
- Let it simmer for 5 minutes to blend flavors.
- In another pot, bring salted water to a boil and cook pasta halfway.
- Drain (reserve some pasta water) and transfer the pasta to the bean and mussel mixture.
- Continue cooking the pasta in the sauce, adding pasta water as needed.
- Season with salt if needed and stir in chopped parsley.
- Let the dish rest for 5 minutes before serving.
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