Ingredients:

4 Oz diced pancetta

1 (15 Oz) can cannellini beans

3 lbs fresh mussels, scrubbed and rinsed

3 cloves garlic, sliced

3 TBSPs extra virgin olive oil 

2 Oz white wine

Salt and pepper to taste 

Chopped parsley

Directions:

Begin by scrubbing and rinsing the fresh mussels.

Place them in a strainer and set aside.

Pour olive oil in a Dutch oven.

Add diced pancetta and sauté on medium-low heat until crispy.

Add garlic and only sauté for a minute.

Open the can of cannellini but do not drain.

Add beans with liquid to the Dutch oven and stir.

Bring to a slow simmer.

Add the wine and the mussels.

Cover and simmer on low until all mussels are opened, about 5 minutes.

Season with salt (if needed) and pepper to taste.

Remove from heat and discard any unopened mussels.

Place mussels and beans in a pretty bowl after stirring it all together.

Sprinkle with fresh chopped parsley and serve hot with toasted garlic bread.

TIPS:

Make sure to get very fresh mussels for the best outcome. When cleaning them, remove any beards from them.

You can use any type of beans you prefer. Also, I’m suggesting canned beans for convenience but feel free to substitute with home cooked beans.

This dish can be served as an appetizer or as a meal. Be conservative with the salt since both the pancetta and the beans are already salted.