Vesuvio pasta with mussels and black beans
User Reviews
5
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Prep Time
20 mins
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Cook Time
40 mins
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Total Time
1 hr
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Servings
4
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Calories
704 kcal
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Course
Main Course
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Cuisine
Italian
Vesuvio pasta with mussels and black beans
Description
Vesuvio pasta with mussels and black beans is a singular recipe featuring short, bite-sized pasta cooked al dente and mixed with black beans and steamed fresh mussels. After soaking and cooking dried black beans or using canned ones, mussels are steamed until they open, with many shelled for easy eating. The sauce is prepared by sautéing garlic, chili pepper, and parsley in olive oil, then adding ripe cubed tomatoes to soften and meld flavors. The drained pasta is then combined with the sauce, beans, and mussels, infusing the dish with subtle heat and herbal notes.
The overall flavor stems from garlic and chili warmth balanced with the mild sweetness of the tomato-based sauce, while the mussels add a briny seafood depth and the beans contribute earthiness and protein. The textures vary from the bite of the pasta to the tender mussels and creamy beans, making each mouthful interesting. Steaming mussels freshly ensures they remain juicy, and retaining some shells for garnish adds visual appeal.
This pasta is suited for a main course where the mixture of legumes and seafood offers a filling and wholesome option. It can be paired with a light salad or crusty bread to complement the sauce and soak up juices. The ingredient flexibility allows substitution among beans or pasta shapes depending on availability and preference.
The recipe notes highlight that black beans cook faster than larger legumes like borlotti or cannellini and that cooking times should be adjusted accordingly. The use of ti leaves is optional, and cooking dried beans requires soaking overnight. These details help adapt the process based on what you have at hand and ensure the beans are tender without overcooking.
Ingredients
- 400 g vesuvio pasta (14 oz) or fusilli, rigatoni or orecchiette
- 400 g black beans (14 oz) soaked and cooked or canned (200-250g dried beans)
- 800 g mussels 28 oz) washed and cleaned, fresh
- 300 g tomatoes 10 oz) cut into cubes, ripe
- 2 garlic peeled and chopped, cloves
- 1 red chili pepper peperoncino - finely chopped
- 1 handful parsley chopped, fresh
- 3-4 tablespoon extra virgin olive oil
- salt for pasta
- black pepper to taste
Instructions
If using dried legumes
- The night before soak the beans in a pan. Make sure they are well covered with water! The next day rinse them and cook for about one hour in plenty of fresh water. Once they are ready, drain, and set aside.
Prepare mussels
- Brush and wash the mussels well, place them in a saucepan over high heat and steam them covered until they have all opened.
- Remove most of the mussels from the shells and put them aside. I keep a few in the shells for decoration! Filter the remaining water to remove the sand and keep aside too. Discard the rest of the shells.
Make the sauce
- Wash and cut the tomatoes into small cubes. Chop the parsley and garlic and red chili pepper into small pieces (remove the seeds from the pepper if you prefer less spice)
- Heat the olive oil in a deep frying pan or skillet. Add the parsley, garlic and chili pepper. Cook until the garlic starts to soften then add the chopped tomatoes.
- Once the tomatoes have started to soften, add the drained beans. Cook for a couple of minutes and then add the filtered mussel water and simmer on a low heat while you cook the pasta.
Cook the pasta
- Put a pot of water on to boil for the pasta, add salt once it starts to boil and bring to the boil again. Cook the pasta a couple of minutes less than the cooking time stated on the packet. Save some of the pasta cooking water.
Finish the dish
- Drain the pasta add it to the beans and tomatoes with some of its cooking water and continue to cook until the pasta is ready. Add more pasta cooking water if necessary.
- When the pasta is cooked. Add in the mussels. Turn off the heat and allow a couple of minutes for the mussels to heat through. Serve sprinkled with more fresh parsley, some ground black pepper and a dash of extra virgin olive oil. Some people like to add some extra red chili flakes to make the dish spicier.
Notes
- Substitute borlotti or cannellini beans, or a mix, depending on preference or availability.
- If using dried beans, soak overnight and adjust cooking time as smaller black beans cook faster than larger varieties.
- Other short pasta shapes like fusilli, rigatoni, or orecchiette can replace vesuvio pasta effectively.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 704 kcal
% Daily Value*
| Calories | 704kcal | 35% |
| Carbohydrates | 107g | 36% |
| Protein | 35g | 70% |
| Fat | 15g | 23% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 29mg | 10% |
| Sodium | 305mg | 13% |
| Potassium | 1130mg | 24% |
| Fiber | 13g | 52% |
| Sugar | 5g | 10% |
| Vitamin A | 985IU | 20% |
| Vitamin C | 36mg | 40% |
| Calcium | 88mg | 9% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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