This is a very tasty dish . The beans are a perfect match with the mussels . It also makes her figure, which is good .
250 g of beans
1 stalk of celery
½ cup extra virgin olive oil plus two tablespoons
1 piece of chili
1kg and half of mussels
1 bunch of parsley
a clove of garlic
a splash of white wine
in a pot with cold water cook the beans previously soaked overnight . Let simmer two tablespoons of olive oil leek and celery diced . Add the beans with a little ‘ cooking water ( set aside the rest that could serve later) made good flavor .
in a large frying pan put a tablespoon of olive oil and a clove of garlic , a bit of fresh chilli ( no seeds ), and then open the mussels previously well washed . Sprinkle with a dash of white wine and let evaporate . Do not put salt , mussels are salty on its own.
Private mollusks shell and keep them warm , keep the cooking liquid , which will add to the beans .
with an immersion blender puree the beans until soft and creamy but not liquid , if needed , help with the cooking water kept aside . Blend parsley with olive oil , pass through a sieve .
placed the cream on plates , spread over the mussels and garnish with the parsley oil . Serve hot.