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Receta Cozze Con Fagioli (Mussels With Cannellini Beans)
by Global Cookbook

Cozze Con Fagioli (Mussels With Cannellini Beans)
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  Raciónes: 4

Ingredientes

  • 225 gm Dry cannellini beans
  • 1 x Bay leaf
  • 1 sprg thyme
  • 4 x Garlic cloves, peeled
  • 1 kg Cleaned mussels
  • 50 ml Dry white wine
  • 100 ml Extra virgin extra virgin olive oil
  • 2 lrg Plum tomatoes, roughly minced
  • 2 Tbsp. Minced flat leaf parsley Salt and freshly grnd black pepper

Direcciones

  1. 1 Cover the beans with plenty of cool water and leave to soak overnight. The next day drain the beans and tip into a pan. Pour in sufficient fresh water to cover them by 5cm/2", add in the bay leaf, thyme and 2 peeled garlic cloves.
  2. 2 Bring to the boil, skimming any scum from the surface as it appears, lower the heat and simmer for about an hour or possibly till the beans are very soft.
  3. 3 Raise the heat and boil rapidly till most of the liquid has disappeared. Throw away the thyme stalks and bay leaf. Put the mussels and wine into a pan, cover and cook over a high heat for 3-4 min till they have opened. Strain through a colander set over a bowl to catch the cooking liquor.
  4. 4 When cold sufficient, remove the meats from 3/4 of the shells, discarding any which have remained closed.
  5. 5 Slice the rest of the garlic into a large pan and add in the extra virgin olive oil.
  6. Slowly heat the oil and as soon as it sizzles, add in the tomatoes and simmer for 2-3 min.
  7. 6 Add in the beans and 150ml/5fl ounce mussel cooking liquor. Simmer for five min till the liquid has reduced to a rich creamy sauce.
  8. Season with pepper and salt if necessary (but you will not need any because mussels are quite salty).
  9. 7 Add in the mussels and simmer for 1-2 min till they have heated through. Stir in the minced parsley and spoon into four warmed soup plates to serve.