Rustic pasta with mussels and legumes
4 people
20 min
Low difficulty
Wine pairing
Chardonnay Salento IGT
Details
Wine pairing
Chardonnay Salento IGT
Salento is a land of legumes, but it is also and above all sea. Particularly recognized for mussel production, this Apulian area sees a suggestive fusion of the two ingredients, so much so that even its wines enhance the magic. And then what better pairing with a Chardonnay from the area, soft and strong, buttery and savory.
How to cook it
Pan 20 minutes
Pan 20 minutes
Watch the video recipe
The protagonist
Ingredients
- 500g bag of Arbi Mussels in Shell
- 100g dry chickpeas already cooked 100g
- 100g cannellini beans already cooked
- 240g short pasta
- 1 fennel bulb
- 2-3 cloves of garlic
- 1 spoonful tomato paste
- 1-2 fresh chilli peppers
- 1 sprig of rosemary
- extra virgin olive oil to taste
- salt to taste
- pepper to taste
Preparation
- Pour a little oil into a saucepan and add the frozen mussels. Cover and cook over medium heat, stirring occasionally, until they open. Set the mussels aside and reserve their liquid. Separately, prepare a saucepan with a drizzle of oil, the garlic cloves and the chilli. Sauté, then add the chickpeas, pre-cooked beans, the julienned fennel and the sprig of rosemary. Continue cooking for a minute to allow the flavours to blend.
- Season lightly with salt and pepper, then add the mussel liquid, the tomato paste and 2 cups of water and bring to a boil.
- Add the short pasta and cook until done. Add the mussels one minute before the end.
- Serve in soup plates with a sprinkle of pepper and a drizzle of olive oil.