Bean and Mussel Soup, a very tasty and comforting soup, perfect in both summer and winter. This dish is typical of the Abruzzo, Campania, and Puglia regions, though it’s enjoyed throughout Italy, with each area adding its own variations. For the best experience, serve it with a few pieces of toasted bread.

 

Serves 4, Preparation 20 minutes, Cooking about 1 hour

  • Cannellini beans, dried or canned 500 g
  • Fresh or frozen mussels, already cleaned 1 kg
  • Onion 1
  • Carrot 1
  • Celery 1 stalk
  • Garlic, 2 cloves
  • Cherry tomatoes approx. 7-8
  • A bunch of chopped parsley
  • EVOO – Extra Virgin Olive Oil, 4 tablespoons + a drizzle
  • salt, pepper to taste

Method

  • If using dried beans, soak them overnight and drain before cooking.

  • Fill a pot with cold water, add celery, onion, and carrot, bring to a boil, and skim occasionally.

Tip: For simplicity, canned cannellini beans work perfectly.

Rinse the mussels, then cook them in a frying pan with 2 tablespoons of EVOO, garlic cloves, and a sprinkle of chopped parsley for a few minutes.

Drain the mussels, reserving the cooking liquid, and shell them, keeping a few whole for garnish.

In another pan, heat 2 tablespoons of EVOO and sauté the remaining garlic cloves.

Add the whole cherry tomatoes and cook for a few minutes until slightly softened. Now add the mussels with their reserved cooking liquid, the beans, and season with salt and black pepper.

Stir and cook for 2–3 minutes to combine flavours. Garnish with fresh parsley, a drizzle of EVOO, and serve with pieces of toasted bread.

 

 

You might also enjoy this recipe for Spaghetti with Mussels and Fresh Cherry Tomatoes:  mussel-and-fresh-tomato-spaghetti

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