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Prep 20 minutes
Total 20 minutes
Serves
US | Metric
Ingredients
  • 2 cloves of garlic, thinly sliced
  • 2 large tomatoes, roughly chopped
  • a small bunch of parsley, stalks finely sliced
  • a glug of dry white wine
  • 300 ml fish stock
  • a can of cannellini beans, drained
  • half a tub (6 or 7) of slow roasted tomatoes
  • 250 g mussels, cleaned and pre-cooked
  • a drizzle of chilli oil
  • a small sprig of thyme
Cozze Con Fagioli
Scottish mussels in a classic Italian bean stew!
Cozze Con Fagioli Cozze Con Fagioli

This is such a quick, easy and super tasy supper! I've never put mussels and beans in the same dish before, but this classic Italian staple is such a perfect combination of ingredients... it turns out! Buy good quality mussels (pre-cooked is fine) and choose cannellinni beans, ideally. If you're a seafood fan, it's the perfect winter warmer!

  1. Heat up a little olive oil and gently pan fry the garlic, tomatoes and parsley stalks for just a few minutes, before adding in the wine and sprig of thyme. Let it bubble away for a minute or so
  2. Then add in the stock, beans and slow roasted tomatoes, bring to the boil and then immediately reduce to a simmer
  3. Finally, add in the mussles and heat through until they're nice and hot. Finish with the parsley leaves and a drizzle of chilli oil
Cozze Con Fagioli
Scottish mussels in a classic Italian bean stew!

This is such a quick, easy and super tasy supper! I've never put mussels and beans in the same dish before, but this classic Italian staple is such a perfect combination of ingredients... it turns out! Buy good quality mussels (pre-cooked is fine) and choose cannellinni beans, ideally. If you're a seafood fan, it's the perfect winter warmer!

Prep 20 minutes
Total 20 minutes
Serves
US | Metric
favorite
print
rate
Ingredients
  • 2 cloves of garlic, thinly sliced
  • 2 large tomatoes, roughly chopped
  • a small bunch of parsley, stalks finely sliced
  • a glug of dry white wine
  • 300 ml fish stock
  • a can of cannellini beans, drained
  • half a tub (6 or 7) of slow roasted tomatoes
  • 250 g mussels, cleaned and pre-cooked
  • a drizzle of chilli oil
  • a small sprig of thyme
  1. Heat up a little olive oil and gently pan fry the garlic, tomatoes and parsley stalks for just a few minutes, before adding in the wine and sprig of thyme. Let it bubble away for a minute or so
  2. Then add in the stock, beans and slow roasted tomatoes, bring to the boil and then immediately reduce to a simmer
  3. Finally, add in the mussles and heat through until they're nice and hot. Finish with the parsley leaves and a drizzle of chilli oil