Kyrgyz-style Pasta e Fagioli with Mussels

Ingredients

In this Kyrgyz adaptation of Pasta e Fagioli, we incorporate mussels, a popular seafood ingredient in Kyrgyz cuisine. The original Italian recipe is traditionally made with pancetta or bacon, but we replace it with mussels to infuse the dish with a unique flavor. Additionally, we incorporate Kyrgyz spices and herbs to enhance the taste and give it an authentic Kyrgyz touch. We alse have the original recipe for Pasta e fagioli con cozze, so you can check it out.

• 500g (1.1 lb) mussels, cleaned and debearded 500g (1.1 lb) mussels, cleaned and debearded
• 200g (7 oz) dried white beans, soaked overnight 200g (7 oz) dried white beans, soaked overnight
• 200g (7 oz) pasta (such as macaroni or penne) 200g (7 oz) pasta (such as macaroni or penne)
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tomatoes, diced 2 tomatoes, diced
• 1 carrot, diced 1 carrot, diced
• 1 celery stalk, diced 1 celery stalk, diced
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 bay leaf 1 bay leaf
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)
• Salt and pepper to taste Salt and pepper to taste
• Olive oil for cooking Olive oil for cooking

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 65g, 5g
• Protein: 30g
• Fiber: 12g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat olive oil over medium heat. Add the chopped onion, minced garlic, diced carrot, and celery. Sauté until the vegetables are softened.
2. 2.
   Add the diced tomatoes, cumin, paprika, and bay leaf to the pot. Stir well to combine the flavors.
3. 3.
   Drain the soaked white beans and add them to the pot. Pour enough water to cover the beans and bring to a boil. Reduce the heat and let it simmer until the beans are tender.
4. 4.
   While the beans are cooking, cook the pasta according to package instructions until al dente. Drain and set aside.
5. 5.
   Once the beans are tender, add the cleaned mussels to the pot. Cover and cook for about 5 minutes or until the mussels open. Discard any mussels that do not open.
6. 6.
   Remove the bay leaf from the pot and season with salt and pepper to taste.
7. 7.
   To serve, divide the cooked pasta into bowls and ladle the mussels, beans, and broth over the pasta. Garnish with fresh parsley.

Treat your ingredients with care...

• Mussels — Make sure to clean and debeard the mussels before cooking. Discard any mussels that are cracked or do not close when tapped. Rinse them thoroughly under cold water to remove any sand or debris.

Tips & Tricks

• If you prefer a spicier flavor, add a pinch of chili flakes or cayenne pepper to the broth.
• Serve the dish with crusty bread to soak up the flavorful broth.
• Feel free to add other vegetables such as bell peppers or zucchini for added texture and flavor.
• For a creamier consistency, you can blend a portion of the cooked beans and add them back to the pot before adding the mussels.
• If mussels are not available, you can substitute them with clams or shrimp.

Serving advice

Serve the Kyrgyz-style Pasta e Fagioli with Mussels hot, garnished with fresh parsley. Accompany it with a side of crusty bread for a complete meal.

Presentation advice

Present the dish in individual bowls, with the pasta at the bottom, topped with mussels and beans, and finished with a ladle of flavorful broth. Garnish with a sprinkle of fresh parsley for a pop of color.