Pasta e Fagioli con le Cozze

For the beans

1. Place the navy beans in a terracotta pot with water, celery stick, parsley stalks, and garlic.

2. Simmer over low flame until beans are cooked, about 1 hour.

   Then 60 min of waiting

For the mussels

3. Heat olive oil in a pan over medium heat with halved garlic and parsley stalks.

4. When garlic browns, add the cleaned mussels to the pan.

5. Cover and cook until mussels open.

6. Drain and shell the mussels, reserving the cooking liquid.

For the pasta

7. Pour the reserved mussel cooking liquid into the pot with the cooked beans.

8. Add the pasta directly into the bean mixture and bring to a simmer.

9. Halfway through cooking the pasta, add the raw shelled mussels.

10. Continue cooking until pasta is al dente.

11. Transfer to a serving dish and garnish with reserved mussels in shell and fresh parsley before serving.