Pasta Mista: Mussels and Beans

Cozz’ e Fasule

Preparation info
  • Serves


    as a starter
    • Difficulty


Appears in

By Caz Hildebrand and Jacob Kenedy

Published 2010

  • About


  • 150 g pasta mista
  • 500 g live, smallish mussels
  • 1 stick


Put the pasta on first. Beard and rinse the mussels. Gently fry the celery, garlic and chilli in 5 tablespoons of the oil in a second pan, over a medium heat, then add the mussels and tomatoes, increasing the heat to high. Purée one-quarter of the beans in 100ml water, and add to the pan along with the whole beans when the mussels start to pop open. Pick around half the mussels from their shell