Pasta with Mussels and Beans

4 SERVINGS

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INGREDIENTS

350 g pasta (ideally cavatelli)
100 g dried white beans
16 fresh edible mussels
8 cherry tomatoes
Sprig of parsley
2 cloves of garlic
1 bay leaf
Extra virgin olive oil
Pepper
Salt

INSTRUCTIONS

1
Soak the beans in water half a day in advance and let them swell. Then boil them for 45 minutes with a bay leaf and subsequently sauté them in a pan with olive oil, fresh parsley, and garlic.
2
Cook the pasta in slightly salted water until al dente, or remove it a bit earlier, as it will finish cooking in the pan with the base.
3
Open the mussels with a knife and cut the meat into a bowl along with the remaining sea water. Pour the contents of the bowl into a hot pan with olive oil, crushed garlic clove, and add finely chopped parsley.
4
Sauté, add quartered cherry tomatoes and drained beans. Cook everything together for 2 to 3 minutes, season with pepper, and finish with olive oil. Serve in deep plates.

Manu a Matěj

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