Orecchiette With Mussels, Cannellini Beans, and Tomatoes

Clean the mussels. Place in a pan with 1-2 Tbsp. olive oil, and cook over low heat until they open. Shell half of the mussels, keeping the other half for garnish. Strain 1/2 cup cooking water and keep aside. 

Meanwhile, cook the orecchiette in salted boiling water until al dente.

Drain the cannellini beans and cut the tomatoes in half. Chop the spring onion and sauté with 2 Tbsp. oil until soft. Add the beans, a bit of marjoram, the tomatoes, the mussel cooking water, and a pinch of salt. Cook for 5 minutes, then add the shelled and whole mussels and remove from the heat. 

Drain the orecchiette when al dente and toss in the sauce, and serve.