Italian Velvety cannellini and mussels recipe

Ingredients

• 250 g of beans

• 1 leek

• 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

Preparation:

1. In a pot of cold water cook the beans previously soaked overnight .

2. Simmer  two tablespoons of olive oil, leek and celery diced .  Add the beans with a little of cooking water ( set aside the rest of water)

3. 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.

4. Remove the mussels  and keep them warm , keep  cooking the liquid , which will add to the beans .

5. With a blender puree the beans until soft and creamy but not liquid , if needed , add some of with the cooking water kept aside .

6. Blend parsley with olive oil , pass through a sieve .

7. Placed the cream on plates , spread over the mussels and garnish with the parsley oil . Serve hot.