Mussels guanciale and cannellini beans
Ingredients
- 150g guanciale, cut into lardons
- 1 tbsp extra virgin olive oil, if needed
- ½ tsp dried chilli flakes
- 400g cherry tomatoes, halved
- 400g can cannellini beans, drained and rinsed
- 3 garlic cloves, finely sliced
- 2kg live mussels, scrubbed and debearded
- 100ml dry white wine
- large handful parsley, roughly chopped
- black pepper
- lemon wedges and grilled bread, to serve
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