Here’s a great pasta dish with beans and mussels from my friend Luciano Castiello and executed by the minimalist-chef and N.Y. Times columnist Mark Bittman. Once again, we see that the beauty of Italian cooking, as opposed to French cuisine, is that it celebrates the ingredients more than the chef.
Pasta with Mussels and Beans
The links below the photo are to Bittman’s blog, Bitten, and the video, respectively.
Hope you enjoy as much as I did. I would pair this dish with an Italian Vermentino, French Muscadet, or California Sauvignon Blanc.
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{ 2 comments… read them below or add one }
I’m a fan of both beans and mussels; this sounds like a great marriage.
But the photo of the dish lacks color: Italian Parsley? Chives? Both? Or, perhaps the dish of beans should have some chopped, steamed Chard tossed into the bowl.
I agree that a little Italian parsley might add a little color as well as some flavor. But this is a simple dish that is already loaded with great flavor. I think the chard might be a little too much for the mussels.