250 g dried large beans, soaked overnight in cold water
3 tablespoons extra virgin olive oil
2 cloves garlic
2 bay leaves
1 small onion
4 - 5 sprigs fresh oregano or parsley
a pinch of saffron threads (about 10 - 15 threads)
a pinch of salt
3 tablespoons breadcrumbs (I used Italian pangrattato)
500 g small mussels (Venus clams)
Preparation
Drain the beans soaked overnight, place in a pot and pour cold water sufficient to cover the beans. Bring to a boil over low heat, drain. Transfer to a large pot, add olive oil, peeled garlic, bay leaves, rinsed onion, oregano or parsley. Pour plenty of water, to cover the beans by about 8 - 10 cm of water. Bring to a boil, cover and cook for about 1 and 1/2 hours.
Crush saffron in a mortar, dissolve in 2 - 3 tablespoons of bean cooking water, pour into the pot with beans. Add salt and breadcrumbs. Cover and cook over low heat for about 1/2 hour, until the beans are tender. Cooking time for beans can vary somewhat, depending on the variety and freshness of the beans, as well as the softness of the water. Remove onion and bay leaves from the broth.
Meanwhile, rinse mussels under running water, dry. Place them in a shallow pan, pour 200 ml of water, cover and cook over high heat for about 3 minutes, shaking the pan 2 - 3 times. When all mussels open, remove them with a slotted spoon onto a plate, save the water.
Remove half the shells without mussels and discard. Place mussel shells with meat into the pot with beans (preferably 15 minutes before serving). Pour the water from the cooked mussels into the pot with beans, directly through a sieve, getting rid of sediment and shell fragments collected on the bottom. Serve in heated bowls, for example with crispy garlic croutons or focaccia.
