For a taste of Italy try my mussels with broccoli rabe and cannellini beans. Its a perfect blend of flavors! Just make sure to have enough crusty bread to dip into the sauce.
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.
For a taste of Italy try my mussels with broccoli rabe and cannellini beans. Its a perfect blend of flavors! Just make sure to have enough crusty bread to dip into the sauce.
- 1 bag cultivated mussels about 2 pounds
- 1 head broccoli rabe
- 1 can cannellini beans approx. 15 ounces
- 4 cloves of 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
- 1/2 lb. linguine or spaghetti cooked aldente
- 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 your 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, de cecco 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. Remove from the heat but leave covered.
- While the pasta is draining, place the broccoli rabe mixture and the mussels back on the heat for just a few minutes.
- Place your cooked pasta into two bowl, or one large bowl for family style, if this is an appetizer, top with the mussels and then the broccoli rabe mixture.
More recipes from my site
Pasta Aglio Olio (aka Aioli) with Broccoli Rabe Recipe- How to make a Classic Frutti di Mare for your dinner table
- Linguine with Clams Recipe – Authentic Italian Seafood
- Tuscan Bread Soup for our Vintage Recipe Swap
- Monk Fish Scampi and Around My French Table Win Dorie Greenspan’s New Book!
- Say Goodbye to San Francisco, and Say Hello to Mama’s Chicken Pepperoni
Kristi Rimkus says
This is such a beautiful dish, I can see why your wife loves mussels now!
Hester aka The Chef Doc says
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.
Betty @ scrambled henfruit says
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! 🙂
Adrienne says
These look delish! And your photos are wonderful.
mangiabella says
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!
Healthy Mamma says
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. 😉
Joy says
The mussels look wonderful.
Tiffany says
Gorgeous photo!
Katrina {In Katrina's Kitchen} says
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
Wendy Irene says
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 🙂
anniebakes says
Congrats on Food Buzz #1 once AGAIN!! woo hoo, anne
Lindsey@Lindselicious says
This looks great, I love mussels and yours look so delish. Especially with the beans and that piece of bread.
alyce says
Love mussels. Thx for sharing.
Emily Malloy says
You rock my socks off with this.
Lin Ann says
Congrats on Top 9! No. 1! My daughter would soooo love this dish, and so would I. Fabulous
Peggy says
These mussels sound terrific! I've never had them with cannelini beans before, but I bet it's a welcome addition =)
spiceblogger says
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
baking.serendipity says
I think I need to give mussels another shot as well…perhaps with this recipe 🙂 Thanks for sharing, Chef!
The Harried Cook says
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!
Happy When Not Hungry says
Wow these mussels look amazing! I've never tried making my own. These look beautiful!
Monet says
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!
Monet says
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!
Pacheco Patty says
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;-)
a. maren says
oh dear, this looks incredible. your seafood recipes really inspire me!
Elyse @The Cultural Dish says
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!
Ocean Breezes and Country Sneezes says
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
Tastemonials says
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.
Barbara says
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!!
Maranda says
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!
warmvanillasugar says
Neat idea! This looks so great.
Kate from Scratch says
OOoh, wow. classic and delcious. Amazing photos too. I love this. Congrats in advance on the Top 9. 😉 *fingers crossed and knocks on wood*
anniebakes says
I love mussels and this looks fantastic! great photography! anne
Gastronome Tart says
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.
A SPICY PERSPECTIVE says
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."
Pretend Chef says
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!
Mari says
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 🙂
Jill Colonna says
Dennis, not only have I never seen mussels with beans (looks fabulous) but never knew about freezing them like this. Great advice – merci, Chef!
Andrea (From the Bookshelf) says
I want to dive right into the bowl. The mussels looks delicious!
Jenn says
That looks amazing, Chef! I bet it tasted insanely good 🙂
Megan @ Pip and Ebby says
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 says
I normally just make the basic mussels with garlic, onion, butter and white wine. I love your additions. This looks heavenly!
Lizzy says
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 says
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 says
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 says
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 says
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 says
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 says
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 says
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 says
You have me absolutely salivating!
Torviewtoronto says
this looks wonderful I haven't prepared like this delicious combination
we too are enjoy the sun have fun
Scott @ Inexpensive Eating says
This looks absolutely phenomenal! My mouth is drooling…
Brooks at Cakewalker says
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.