For 4 people
2 kg of mussels 500 g of Acerra cannellini beans 3 cloves of fresh garlic 1 stick of celery 1 carrot Thyme and rosemary Extra virgin olive oil 250 g of dry pasta (tubetti)
Clean the mussels, place them in a pan on the heat with some oil and a clove of garlic and leave them to open. Shell them and recuperate the cooking liquid. Remove the intestine from the mussels and blend it with low-acidity extra virgin oil.
Cook the beans in a pan with a clove of garlic and a sprig of rosemary. Drain them when half cooked and add the mussel liquid to the bean liquid.
Gently fry the oil and garlic in a pan, add the beans and then the liquid necessary to cook the pasta. Bring to the boil and drop in the tubetti. When half cooked, add 3 spoonfuls of mussel emulsion. Complete the cooking, place in a bowl and add another spoonful of mussel emulsion, a twist of pepper and a sprig of thyme.
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