Pasta with beans and mussels

Pasta with beans and mussels finished dish

Pasta with beans and mussels finished dish

Napoli crestPasta con fagioli e cozze. Ā From Naples. This is a variation on the classic Neapolitan dish of pasta and beans. The pasta is cooked in the sauce which makes it very tasty. Serves 4.

  • 700g mussels, cleaned
  • 1 clove of garlic
  • 50 ml white wine
  • 450g cooked cannellini beans (You can use canned if you like)
  • 200g chopped tomatoes
  • 200g short pasta such as ditali, gnochetti sardi etc
  • 100ml vegetable stock
  • 1 tbsp chopped parsley
  • Red chilli to taste, fresh or dried
Pasta with beans and mussels ingredients

Pasta with beans and mussels ingredients

Soften the garlic in a little olive oil. Add the mussels and the wine, cover and cook over a high heat until the mussels have opened. About 5 minutes

Pasta with beans and mussels opening the mussels

Pasta with beans and mussels opening the mussels

Remove the mussels from their shells and strain and reserve the cooking liquid.

Pasta with beans and mussels cooking the pasta

Pasta with beans and mussels cooking the pasta

Heat some olive oil in a pan and add the beans. Stir in the tomatoes, the reserved cooking liquid and the stock and bring to the boil. Add the pasta and cook until it is done (refer to the packet for cooking times).

Remove from the heat, stir in the mussels and sprinkle with the chopped parsley and chilli

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“Caviar” Mousse

Lumpfish mousse finished dish

Lumpfish mousse finished dish

Mousse con uova di lompo. This dish doesn’t in fact use real caviar, but red lumpfish roe. Lumpfish mousse doesn’t quite have the same ring to it though šŸ™‚ If you can only find black roe, feel free to use that, the taste is exactly the same. This is a very easy antipasto, especially if you use tinned beans, but looks quite impressive. The original recipe used smoked trout, but I found it impossible to find both hereĀ and in the UK, so I got very good results when I used smoked salmon. It is worth spending a little extra on the smoked salmon though, as the cheaper varieties tend to be very salty. Be careful when seasoning the beans for this reason. Serves 4.

  • 140g smoked salmon
  • 600g plain yoghurt
  • 400g boiled cannellini beans, canned are fine
  • Red lumpfish roe, enough to make a thin layer, 1 jar will probably be enough
  • Lemon juice
  • A sprig of rosemary
  • Olive oil
Lumpfish mousse ingredients

Lumpfish mousse ingredients

  1. Blend the smoked salmon, the yoghurt and a tablespoon of lemon juice in a liquidiser. Keep a little of the smoked salmon aside to use as a garnish.
  2. Blend the drained cannellini beans, Ā the leaves from the rosemary sprig and 4 tablespoons of olive oil. Season with salt and pepper.
  3. Assemble the mousse in 4 wine glasses, a layer of Ā cannellini beans, a thin layer of lumpfish roe and a layer of the smoked salmon and yoghurt mixture.
  4. Garnish with a little chopped smoked salmon.
  5. Serve with toast or bread sticks (grissini).