Pasta with Mussels and White Beans
60 min
Under an hour
Gurkerl Küche
Ingredients
Preparation method
Preparation & Beans
Soak the dried beans in plenty of water for about 12 hours (preferably overnight). Drain the soaking water, place the beans with fresh water and the bay leaf in a pot, and cook until tender for about 45 minutes. Then drain.
Heat some olive oil in a large pan. Briefly sauté a pressed garlic clove and some finely chopped parsley, then add the cooked beans and roast briefly. Set aside.
Pasta & Mussels
Cook the pasta al dente in plenty of salted water. Important: Drain the pasta a little earlier, as it will finish cooking in the pan. Reserve some pasta water.
Chef's tip
For this dish, it's best to use short pasta like penne or orecchiette, as they absorb the sauce and beans particularly well.
Make sure to clean the mussels thoroughly and only use closed ones before cooking. Mussels that are already open and do not close when touched should be discarded.
Nutritional values
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