Pasta with Mussels and Beans

Soak the beans in water half a day in advance and let them swell. Then boil them with a bay leaf for 45 minutes and then sauté them in a pan with olive oil, fresh parsley, and garlic.

Cook the pasta in lightly salted water al dente, or rather, remove it a little earlier, as it will finish cooking in the pan with the base.

Open the mussels with a knife and scoop the meat into a bowl along with any remaining seawater. Pour the contents from the bowl into a hot pan with olive oil, a crushed garlic clove, and add finely chopped parsley.