Mussels with Beans

Ingredients

• 2 tbsp olive oil
• 5 garlic cloves
• 150 g spelt bread
• 2 kg mussels
• 1 leek (250 g)
• 1 red chili pepper
• 3 sprigs parsley
• 3 tbsp butter
• 200 g Cherry tomatoes
• 400 g borlotti beans canned (drained weight)
• 250 ml white wine
• Salt
• Pepper

Instructions

1. 1.

   Heat olive oil in a pan. Peel 2 garlic cloves, tear the bread into bite‑sized pieces and fry both for 4–5 minutes on medium heat while stirring until the bread is crisp.

2. 2.

   Clean mussels, rinse thoroughly with cold water and drain; discard any that remain open.

3. 3.

   Trim the leek, wash it and slice finely into ribbons. Peel the remaining garlic cloves and mince them. Halve the chili pepper, remove seeds and wash. Wash parsley, pat dry, pinch off leaves, roughly chop and set aside; finely chop the stems and chili.

4. 4.

   Melt butter in a large wide pan. Add leek, garlic, chili and parsley stems and sauté for 4–5 minutes on medium heat. Meanwhile halve cherry tomatoes. Rinse beans and drain them.

5. 5.

   Add cherry tomatoes, mussels and beans to the pan and cook together for 3 minutes. Deglaze with white wine, season with salt and pepper, cover and simmer for 6–7 minutes on low heat. Discard any mussels that remain closed.

6. 6.

   Transfer everything into a large bowl, sprinkle with parsley leaves and serve with bread pieces.