Pasta and Beans with Mussels

Method

1. Heat a little olive oil in a pan with a clove of garlic and some parsley. Add the mussels, cover, and let them open over high heat for 2–3 minutes. Do not cook them further; just open them.
2. Meanwhile, in another pan, heat a little olive oil and add a finely chopped shallot. Sauté gently without burning it until it softens.
3. Add two varieties of beans (white beans and borlotti beans) to the shallot and let them warm through. Add a splash of vegetable broth if needed to prevent burning.
4. Add the pasta (mezze maniche) to the bean mixture, then pour in some of the mussel cooking liquid (which has been strained). Season with salt carefully, as the mussel liquid is already salty.
5. Cook the pasta in the liquid, adding more broth or mussel liquid as needed, until the pasta is al dente and the mixture is creamy (about 5–6 minutes before the end of pasta cooking time).
6. Meanwhile, remove the mussels from their shells, reserving a few for garnish. Strain the mussel cooking liquid.
7. A few minutes before the pasta is done, add the shelled mussels and chopped parsley. Stir gently to combine.
8. Remove from the heat and let the pasta rest for 5 minutes. Serve with a drizzle of olive oil, a sprinkle of fresh parsley, and a pinch of black pepper.