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Home » Recipes » Main Meals » Seafood » Tuscan Mussels with Cannellini Beans and Broccoli Rabe

Tuscan Mussels with Cannellini Beans and Broccoli Rabe

May 23, 2011 by Chef Dennis Littley 55 Comments

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pinterest image for tuscan mussels

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.

mussels with broccoli rabe and cannellini beans in a large glass bowl with a slice of garlic bread against the bowl

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

close up of mussels with broccoli rabe and cannellini beans in a large glass bowl with a slice of garlic bread

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

Did you make this? Please RATE THE RECIPE below!

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mussels with broccoli rabe and cannellini beans in a large glass bowl with a slice of garlic bread against the bowl
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5 from 2 votes

Tuscan Mussels

For a taste of Italy try my mussels with broccoli rabe and cannellini beans.  It's a perfect blend of flavors!  Just make sure to have enough crusty bread to dip into the sauce.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Entree
Cuisine: Italian
Keyword: mussel appetizer, mussel recipes, steamed mussels
Servings: 2
Calories: 760kcal
Author: Chef Dennis Littley

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 tbsp Olive Oil
  • 2 ounces white wine optional
  • pinch of crushed red pepper
  • sea salt and pepper to taste
  • 2 tbsp grated Romano cheese
US Customary - Metric

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 3/4 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!

Nutrition

Calories: 760kcal | Carbohydrates: 71g | Protein: 20g | Fat: 44g | Saturated Fat: 6g | Cholesterol: 5mg | Sodium: 537mg | Potassium: 94mg | Fiber: 12g | Sugar: 1g | Vitamin C: 1.9mg | Calcium: 204mg | Iron: 6.5mg

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About Chef Dennis

Picture of Chef Dennis

Chef Dennis is a semi-retired Chef, writer/blogger, photographer, recipe developer and creator of A Culinary Journey with Chef Dennis aka Ask Chef Dennis®. Chef Dennis worked professionally in White Table Cloth Restaurants for 40 years and has been developing easy to make, restaurant-style recipes since 2009. The second phase of his reinvention from chef to blogger has earned him a place at the Worlds Dinner Table. Join him on his Culinary Journey enjoying his easy to make Restaurant Style recipes and travel adventures. For more details, check out his About page.

Reader Interactions

Comments

  1. Tracy

    September 01, 2020 at 7:52 am

    I do not see the pasta in the photos of the dish and would assume the beans were enough without any pasta. Is this a misprint?

    Reply
    • Chef Dennis Littley

      September 01, 2020 at 8:37 am

      it was made as an appetizer to eat with bread, but you could easily serve this over pasta.

      Reply
  2. Kristi Rimkus

    March 04, 2012 at 11:19 am

    This is such a beautiful dish, I can see why your wife loves mussels now!

    Reply
  3. Hester aka The Chef Doc

    August 08, 2011 at 7:00 am

    It is always a pleasure to read your posts, Chef Dennis. And drool over them, too! I love mussels and this is a divine recipe 🙂 I'm so glad your wife got into them! I hope you had a lovely weekend.

    Reply
  4. Betty @ scrambled henfruit

    May 30, 2011 at 4:06 am

    I love mussels, but they intimidate me and I've never had the courage to cook them myself. These are looking so tempting though, that I may have to make a trip into town to get some while I'm feeling brave. Broccoli rabe and cannellini beans with garlic has always been a favorite of mine- I can just imagine how good it is with the mussels! 🙂

    Reply
  5. Adrienne

    May 26, 2011 at 10:39 pm

    These look delish! And your photos are wonderful.

    Reply
  6. mangiabella

    May 26, 2011 at 2:42 am

    i never used to like mussels, but the past few years I've truly acquired a taste for them…my momma must've rubbed off on me with that one, mussels marinara is her fav….i love the flavor combinations here, and the garlic…mmmm….that crusty bread…..I've gotta make this for my mom!

    Reply
  7. Healthy Mamma

    May 25, 2011 at 11:47 pm

    Perfect, perfect, perfect! I adore mussels and cannelini beans aaaand brocoli rabi! are you for hire? 😉
    I absolutely can not wait to make this! oh, and it's never to late to decide you like something, food or otherwise. 😉

    Reply
  8. Joy

    May 25, 2011 at 7:15 pm

    The mussels look wonderful.

    Reply
  9. Tiffany

    May 25, 2011 at 6:33 pm

    Gorgeous photo!

    Reply
  10. Katrina {In Katrina's Kitchen}

    May 25, 2011 at 4:45 am

    I was so so happy to be in the Top 9 with one of my favorite bloggers! Sorry that I'm late to the party. You know Blogger and the issues that they are having. Sigh. Anyway- your wife, I just love her!! She keeps you on your toes just like any good wife would do!! LOL ♥- Katrina

    Reply
  11. Wendy Irene

    May 24, 2011 at 11:48 pm

    Those mussels look so good, I honestly feel like I can smell them through the internet! I hope you and your wife have a wonderful evening 🙂

    Reply
  12. anniebakes

    May 24, 2011 at 9:10 pm

    Congrats on Food Buzz #1 once AGAIN!! woo hoo, anne

    Reply
  13. [email protected]

    May 24, 2011 at 6:29 pm

    This looks great, I love mussels and yours look so delish. Especially with the beans and that piece of bread.

    Reply
  14. alyce

    May 24, 2011 at 4:58 pm

    Love mussels. Thx for sharing.

    Reply
  15. Emily Malloy

    May 24, 2011 at 2:44 pm

    You rock my socks off with this.

    Reply
  16. Lin Ann

    May 24, 2011 at 2:30 pm

    Congrats on Top 9! No. 1! My daughter would soooo love this dish, and so would I. Fabulous

    Reply
  17. Peggy

    May 24, 2011 at 1:29 pm

    These mussels sound terrific! I've never had them with cannelini beans before, but I bet it's a welcome addition =)

    Reply
  18. spiceblogger

    May 24, 2011 at 12:21 pm

    I LOVE mussels! Sadly, I can not get them fresh where I live. Sometimes I can find them frozen, and they're ok. But nothing is like fresh, steamed mussels.

    This recipe looks delicious.
    congrats on Top 9!

    –shelley

    Reply
  19. baking.serendipity

    May 24, 2011 at 3:50 am

    I think I need to give mussels another shot as well…perhaps with this recipe 🙂 Thanks for sharing, Chef!

    Reply
  20. The Harried Cook

    May 24, 2011 at 2:26 am

    Wow… I hated mussels too, and started eating them only a few years ago… Never seen mussels with beans before! Sounds fabulous! And thank you for the tip about freezing mussels. I had no idea! Thanks for sharing!

    Reply
  21. Happy When Not Hungry

    May 24, 2011 at 2:10 am

    Wow these mussels look amazing! I've never tried making my own. These look beautiful!

    Reply
  22. Monet

    May 24, 2011 at 2:02 am

    Hi sweet man. You and your wife have a few things in common 🙂 I thought I hated mussels until about a year ago. Now I can't get enough of them! I can't wait to give this recipe a try. Thank you so much for sharing this deliciousness…I hope you have a wonderful day tomorrow. Hugs and love from Austin!

    Reply
  23. Monet

    May 24, 2011 at 2:02 am

    Hi sweet man. You and your wife have a few things in common 🙂 I thought I hated mussels until about a year ago. Now I can't get enough of them! I can't wait to give this recipe a try. Thank you so much for sharing this deliciousness…I hope you have a wonderful day tomorrow. Hugs and love from Austin!

    Reply
  24. Pacheco Patty

    May 24, 2011 at 1:21 am

    I like your recipe Chef, you've really made a wonderfully satisfying meal out of your mussels. I'm glad the whole family is on board with liking mussels, they are so yummy;-)

    Reply
  25. a. maren

    May 24, 2011 at 1:13 am

    oh dear, this looks incredible. your seafood recipes really inspire me!

    Reply
  26. Elyse @The Cultural Dish

    May 24, 2011 at 12:51 am

    Haha well at least your wife finally came around… better late then never I guess! I'll be giving this recipe a try for sure! Thankfully my boyfriend loves mussels just as much as I do! Thanks for sharing!

    Reply
  27. Ocean Breezes and Country Sneezes

    May 23, 2011 at 11:18 pm

    Your wife sounds like my husband who doesn't like salmon, but we recently discovered he liked artic char . . . do you think I can find it anywhere?

    Your mussels sound absolutely delicious! There is a restaurant that I go to that makes Greek mussels, if I can find the recipe I'll give it to you!

    Have a great day!

    Mary

    Reply
  28. Tastemonials

    May 23, 2011 at 7:05 pm

    I just learned to like mussels recently as well. I'm not sure about the beans, though, like your wife, I'm not a fan. I like the mussels spicy with red onion, cilantro and hot pepper, sort of Peruvian style.

    Reply
  29. Barbara

    May 23, 2011 at 5:30 pm

    Looks marvelous, Dennis. Mussels are a favorite around here too. But I do them very simply. I really must try this; so many delicious components….and oh that bread!!

    Reply
  30. Maranda

    May 23, 2011 at 5:03 pm

    I'm so glad you were able to overcome the dish and find a way to make it as flavorful as you wanted it to be. It looks great!

    Reply
  31. warmvanillasugar

    May 23, 2011 at 4:49 pm

    Neat idea! This looks so great.

    Reply
  32. Kate from Scratch

    May 23, 2011 at 4:17 pm

    OOoh, wow. classic and delcious. Amazing photos too. I love this. Congrats in advance on the Top 9. 😉 *fingers crossed and knocks on wood*

    Reply
  33. anniebakes

    May 23, 2011 at 4:17 pm

    I love mussels and this looks fantastic! great photography! anne

    Reply
  34. Gastronome Tart

    May 23, 2011 at 2:51 pm

    I felt that way about oysters. Now I love them and my husband still doesn't understand how I flipped! This looks amazing! I have never cooked mussels or clams at home before. Thanks for the recipe.

    Reply
  35. A SPICY PERSPECTIVE

    May 23, 2011 at 2:18 pm

    That is exactly what happened to me. I couln't stand the gritty texture–then one day I suddenly loved them. It just goes to show I'm not a liar when I tell my kids, "If you try something enough times, one day you'll discover you like it."

    Reply
  36. Pretend Chef

    May 23, 2011 at 2:03 pm

    The crusty bread is a must. I have never seen beans with mussels before but that sounds like a great addition. This would make such for a romantic dinner. Yummy!

    Reply
  37. Mari

    May 23, 2011 at 1:46 pm

    Perfect way of preparing them, I wish I had that plate in front of my right now. My hubby will love it!

    Have a fantastic Monday 🙂

    Reply
  38. Jill Colonna

    May 23, 2011 at 1:44 pm

    Dennis, not only have I never seen mussels with beans (looks fabulous) but never knew about freezing them like this. Great advice – merci, Chef!

    Reply
  39. Andrea (From the Bookshelf)

    May 23, 2011 at 1:09 pm

    I want to dive right into the bowl. The mussels looks delicious!

    Reply
  40. Jenn

    May 23, 2011 at 1:00 pm

    That looks amazing, Chef! I bet it tasted insanely good 🙂

    Reply
  41. Megan @ Pip and Ebby

    May 23, 2011 at 12:29 pm

    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..

    Reply
  42. Emily

    May 23, 2011 at 12:19 pm

    I normally just make the basic mussels with garlic, onion, butter and white wine. I love your additions. This looks heavenly!

    Reply
  43. Lizzy

    May 23, 2011 at 11:08 am

    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…

    Reply
  44. The Cilantropist

    May 23, 2011 at 7:11 am

    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! 🙂

    Reply
  45. thecompletecookbook

    May 23, 2011 at 5:09 am

    Chef, what a lovely flavour combination and I do like the idea of serving it with crusty bread.
    🙂 Mandy

    Reply
  46. All That's Left Are The Crumbs

    May 23, 2011 at 4:21 am

    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.

    Reply
  47. Nancy

    May 23, 2011 at 4:11 am

    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!!

    Reply
  48. Elin

    May 23, 2011 at 3:54 am

    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

    Reply
  49. [email protected]

    May 23, 2011 at 3:53 am

    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!

    Reply
  50. Yummy Mummy

    May 23, 2011 at 2:32 am

    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.

    Reply
  51. Belinda @zomppa

    May 23, 2011 at 2:18 am

    You have me absolutely salivating!

    Reply
  52. Torviewtoronto

    May 23, 2011 at 2:11 am

    this looks wonderful I haven't prepared like this delicious combination
    we too are enjoy the sun have fun

    Reply
  53. Scott @ Inexpensive Eating

    May 23, 2011 at 1:46 am

    This looks absolutely phenomenal! My mouth is drooling…

    Reply
  54. Brooks at Cakewalker

    May 23, 2011 at 1:33 am

    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.

    Reply

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