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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 3 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
Servings: 2
Calories: 760kcal

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

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!

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