Recipe of bruschetta with beans and mussels Cooking in the Neapolitan style

Bruschetta recipe with beans and mussels

The recipe of bruschetta with beans and mussels, a classic Neapolitan revisited in a gourmet appetizer version.

It is considered really exceptional themeeting between legumes and seafood and in this appointment with the gastronomic section we offer you a tasty appetizer: le bruschetta with beans and mussels.

The Mediterranean flavor of seafood such as mussels marries the delicate and floury cannellini beans creating a perfect marriage between the two ingredients that may not seem to approach well each other.

Seasoning slices of stale bread and then recycling it, a Neapolitan classic becomes a gourmet appetizer.

Here is the recipe for preparing bruschetta.

Ingredients

  • bruschetta (stale bread)
  • 1 kg of mussels
  • 2 cloves of garlic
  • 1 parsley
  • pepper to taste
  • 30 ml extra virgin olive oil
  • 100 gr of dried cannellini beans
  • 50 ml dry white wine

Cook the beans

Cook the beans in plenty of water in a saucepan over a gentle heat for about 30 minutes and finish cooking especially before they flake. Drain the freshly cooked beans and quickly rehear them in a pan, making them season with a little oil and a whole garlic and peeled. Add to taste and put aside.

Prepare the mussel soutè

Cook the mussels, deprived of their beard and just purged, as if it were a real soutè. Fry the garlic in the remaining oil by placing everything in a large pot. Dip the mussels in the pot and cover with the lid. Just open season with wine, chopped parsley and pepper. Remove the mussels from the sauce, remove the shells and filter the sauce. Season the beans by adding the mussels and, in the meantime, toast the stale bread in the oven with the grill to 200 ° for 30 seconds.

Season the bruschetta with beans and mussels, first sprinkling them with the soutè sauce and a drizzle of oil if you prefer.

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Written by Nadia Portuguese
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