If you love Mussels, then my Tuscan Mussel recipe is perfect for you!
I’m not quite sure when it happened or exactly how it happened, but one day my wife decided she like mussels. This was, of course, the same woman who didn’t think she liked them for the last 12 years I have been asking about them….hmmm.
Now I’m not complaining mind you, I do enjoy a good plate full of steaming mussels with a loaf of crusty bread and lately, my sauce of choice has been aioli. One of the restaurants we had gone to a while ago served their mussels with white beans in the sauce, and they were absolutely delicious!
Now once again, my wife who normally won’t even look at a bean, had no problems eating the mussels, beans and all! Not being one to miss an opportunity to use my beloved cannellini beans in a dish, I decided to replicate the mussels we had out at home!
To say they were nothing special with the beans would have been an understatement.
Somewhere along the line I had missed a crucial step to making the beans and the mussels one with the universe….sigh
I think you know me well enough by now to know that I don’t give up too easily, especially with food, so when I bought my seafood last week I picked up a bag of mussels too. As busy as the week was the mussels almost didn’t make it on the menu, and oh how I hate losing mussels!
Here’s a tip too, if you do need to cook them, after cooking they freeze pretty good, but unlike clams, they do not freeze well raw, the meat kind of explodes. So steam them take the meat out of the shell and freeze it on a cookie tray and then place them in a ziplock bag until you need them!
So let’s get back to the mussels! I mentioned the bag of mussels waiting for me patiently in the refrigerator, and right next to it was a head of broccoli rabe that had been beckoning to me every time I opened the door ( I have been on a broccoli rabe kick lately, its always on hand, right next to the pineapple) I thought why not, it has to improve the flavor of the beans doesn’t it?
Well my friends, let me tell you, It went beyond my expectations, the blending of the flavors was truly a match made in heaven! The bitter broccoli rabe helped enhance the flavor of the cannellini beans, and the mussels just danced across the plate so happy to be a part of this meal!!
I now have a new go-to mussel recipe, and I hope you enjoy it as much as we did.
If you enjoyed this recipe you may also like these:
- Quick and Easy Steamed Mussels
- New Zealand Mussels Five-Ways
- Clams Casino
- Oysters Rockefeller
- Garlic Oysters
- Smoked Baked Beans
Tuscan Mussels
Ingredients
- 2 pounds cultivated mussels Bag of mussels approx: about 2 pounds
- 1 head broccoli rabe
- 15 oz cannellini beans small can
- 4 cloves garlic
- 6 tablespoon Olive Oil
- 2 ounces white wine optional
- pinch of crushed red pepper
- sea salt and pepper to taste
- 2 tablespoon grated Romano cheese
Instructions
- Begin heating your pasta water, cook pasta per instructions on the box.
- While the pasta is getting ready, clean your mussels. Remove any seaweed or debris from the shell and discard any mussels that are open! If they won't close when you tap them, they are dead. Never eat dead shellfish! Rinse your mussels in cold water thoroughly, then allow them to drain in a colander.
- Wash the head of broccoli rabe, and cut it into small strips about ¾ of an inch.
- Slice 2 cloves of garlic and place in a large saute pan with 2 tablespoons of olive oil, as the garlic starts to cook, add the broccoli rabe and continue to saute for 7-10 minutes until the broccoli rabe is tender.
- Open a small can of cannellini beans and rinse them in cold water. Add the beans to the broccoli rabe, season with sea salt, pepper, and grated Romano cheese. Add a little water to the pan from the pasta pot. Set this aside until serving.
- At this point you should begin cooking your pasta, DeCecco is my pasta of choice and it calls for 11 minutes which is just enough time to cook the mussels.
- In another saute pan add 2 tablespoons of olive oil, 2 cloves of sliced garlic, and a pinch of crushed red pepper. Allow the garlic to begin cooking then add the mussels, the white wine and cover to let them steam open, after about 5 minutes the mussels will open, allow them to cook for another 2-3 minutes to fully cook the meat.
- Add the broccoli rabe mixture to the mussels. Cook until broccoli rabe is reheated. Serve and enhoy!
Jenn
That looks amazing, Chef! I bet it tasted insanely good 🙂
Megan @ Pip and Ebby
There are a couple foods I wish my husband would change his mind about! I'll keep working on him now that I know there's hope. 🙂 Your mussels look delicious! Mmmmm, thinking seafood for dinner tonight now..
Emily
I normally just make the basic mussels with garlic, onion, butter and white wine. I love your additions. This looks heavenly!
Lizzy
Can you see me turning green with envy every time you post a fabulous seafood entree? These look incredibly delicious…but I'd have to pay an arm and a leg to get decent mussels here in the landlocked Midwest. I can close my eyes and dream, though…
The Cilantropist
Ah Dennis, I have to be honest, I can do beans with my mussels (just a personal preference) but everything else about this recipe sounds incredible, and I am glad to hear your wife finally came around to liking these! She was truly missing out! 🙂
thecompletecookbook
Chef, what a lovely flavour combination and I do like the idea of serving it with crusty bread.
🙂 Mandy
All That's Left Are The Crumbs
I have always said that I don't like mussels either, but after seeing your dish and recipe I think I could change my mind too. It is funny how our tastes change (or mature, as I like to say) over the years.
Nancy
Hi Chef Dennis!!
This is a combo that I would never have thought of but after reading your post, I totally see how this one works!!
I love mussels and haven't made them for a while – but I think that is going to change!!
Elin
Chef Dennis,
I have a bag of cannellini beans and was thinking using them in salad but now I know I can use them in cooking mussels. Great idea! :)))) Now I know how to use up that bag of cannellini beans !
I am sure Mrs.Dennis loves the mussels you cooked for her 🙂 She will pester you to cook more for her to fill up the 12 years she missed out :p
Have a nice day Piggy,
Elin
Kate@Diethood
Chef, my husband is standing over me and now he's about to get down on his knees … he is begging for me to make this dish asap. He loved your chocolate olive oil cake, so now he's always looking to see what you've posted! 🙂
I agree with him… this will be one fantastic dinner. Thank you!
Yummy Mummy
That looks perfect! I'm so glad your wife has come around and decided to like mussels. I wish I could convince my husband of the same thing.
Belinda @zomppa
You have me absolutely salivating!
Torviewtoronto
this looks wonderful I haven't prepared like this delicious combination
we too are enjoy the sun have fun
Scott @ Inexpensive Eating
This looks absolutely phenomenal! My mouth is drooling…
Brooks at Cakewalker
Nicely done, Chef! The white beans, broccoli rabe and mussels brings me right to the oceanfront. The white wine is not an option for me – it's mandatory! That crusty garlic bread with its sprinkle of cheese hugging the crannies really brings it all together. For what it's worth, my daughter has a fickle way of suddenly liking a food she's never shown interest in.