A Lighter Take on a Southern Italian Classic
This summer version of a traditional Campanian recipe combines a smooth bean cream, tender mussels, and a final touch of lemon zest for extra freshness.
Instead of the usual pasta mista, this dish features Fileja — a hand-rolled pasta from Calabria that perfectly captures the sauce and shellfish.
A simple, vibrant plate that brings Southern Italian flavors to your table with elegance and balance.

Ingredients

• 1 kg (2.2 lb) mussels
• 250 g (9 oz) cooked beans (canned or boiled), drained
• 400 g (14 oz) fileja pasta (or other artisanal long pasta)
• garlic cloves
• Fresh parsley
• Extra virgin olive oil
• Grated zest of untreated lemon
• Salt and pepper to taste

Directions

1. Clean the mussels:
   Rinse mussels thoroughly under running water. Scrape off any barnacles and remove the beard (byssus).
2. Cook the mussels:
   In a large pot, place the mussels with the garlic cloves (unpeeled) and half of the parsley (whole leaves only). Cook over high heat for 5–7 minutes until the mussels open. Stir occasionally.
3. Set aside mussels and liquid:
   Drain the mussels, keeping the cooking liquid. Remove the shells and place the mussels in a large bowl. Season with a drizzle of olive oil, a pinch of salt, and some freshly ground pepper.
4. Prepare the bean cream:
   Mash or blend the beans until smooth. Add a drizzle of extra virgin olive oil and 4–5 tablespoons of the mussel cooking liquid (filtered through a fine sieve and clean cloth). Adjust to a smooth but not runny consistency.
5. Cook the pasta:
   Boil the fileja in salted water until al dente. Drain and add it to the bowl with the mussels. Stir in 2–3 tablespoons of the bean cream and mix well.
6. Plating:
   Divide the pasta into serving plates. Add an extra spoonful of bean cream on top and garnish with mussels. Sprinkle with freshly chopped parsley and a touch of grated lemon zest for a fresh, summery finish. Serve immediately.