Fagioli e Cozze (Beans and Mussels)

🛒 Ingredients

• Fresh Mussels 250 g · 215 kcal
• Canned Cannellini Beans, drained 120 g · 132 kcal
• Extra Virgin Olive Oil 16 g · 144 kcal
• Garlic cloves 3 g · 4 kcal
• Dry White Wine 30 g · 25 kcal
• Cherry Tomatoes 50 g · 9 kcal
• Fresh Parsley 5 g · 2 kcal
• Red Chili Pepper 2 g · 1 kcal

👨‍🍳 Instructions

1. Clean the mussels thoroughly by scrubbing their shells and removing any beards; discard any open mussels that do not close when tapped.
2. In a large pot or deep skillet, heat the olive oil over medium heat. Add the minced garlic and chopped red chili pepper and sauté for 1-2 minutes until fragrant.
3. Add the cherry tomatoes and cook for 5 minutes until they begin to soften. Pour in the white wine and let it simmer for 2 minutes to reduce slightly.
4. Add the drained cannellini beans to the pot and stir to combine. Season with black pepper and a pinch of salt, remembering mussels are naturally salty.
5. Add the cleaned mussels to the pot, cover tightly, and steam for 5-7 minutes until all mussels have opened. Discard any mussels that remain closed.
6. Stir in the fresh chopped parsley just before serving. Ladle the Fagioli e Cozze into bowls and serve immediately, optionally with crusty bread.