Cozze e Fagioli

Sud Forno Executive Chef Giovanna Alonzi and Terroni Queen Wine Director Graeme Moore continue their monthly collaboration, pairing wine and food with intention. Drawing from Terroni favourites and seasonal inspirations, each recipe is grounded in Italian tradition and meant to be enjoyed at your own table.

Enjoy this month's pairing for Casa d'Ambra Forastera Ischia DOC  featured in the 4-bottle white and 6-bottle mixed case for March 2026.

Recipe curated by Sud Forno Executive Chef Giovanna Alonzi.

Cozze e Fagioli

Serves: 4

Ingredients

• 1 kg mussels, scrubbed and debearded

• 400g cooked cannellini beans, with some of their cooking liquid

• 2 garlic cloves, lightly crushed

• ½ cup dry white wine

• 1 small bunch fresh flat-leaf parsley

• Extra-virgin olive oil

• Fine sea salt and freshly ground black pepper

• Fresh chili

• 4–6 thick slices Pugliese bread, toasted and served warm

Method

Heat 2 tablespoons of extra-virgin olive oil in a wide skillet over medium heat. Add the garlic and cook just until fragrant, without letting it color.

Add the cannellini beans along with a splash of their cooking liquid and a pinch of salt. Let them warm gently for 10–15 minutes, stirring occasionally, until glossy and well seasoned.

Meanwhile, heat another 2 tablespoons of olive oil in a covered pot over medium-high heat. Add the mussels and a few parsley stems, cover, and cook until the shells open, shaking the pot once or twice.

Uncover, pour in the white wine, and let it bubble for a minute to cook off the alcohol. Remove from the heat. Strain the cooking liquid and add it to the beans, then fold in the mussels. Season with black pepper and adjust salt as needed.

Transfer the mussels and beans to a warm serving bowl. Finish with chopped parsley and a generous drizzle of extra-virgin olive oil. Serve immediately, with toasted Pugliese bread.

Buon Appetito!