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" Recipe courtesy of Lidia Matticchio Bastianich MUSSELS WITH FARRO, CANNELLINI, AND CECI Farro con Fagioli, Ceci, e Cozze SERVES 6 1 cup dried chickpeas (ceci) 1 cup dried cannellini beans 1/2 cup chopped carrot 1/2 cup chopped celery 1 cup chopped onion 1 1/2 cups cherry tomatoes, cut in half 1/2 cup extra-virgin olive oil, plus more for finishing 1 cup farro or pearled barley 1 1/2 teaspoons coarse sea salt or kosher salt, plus more if needed 1/2 teaspoon peperoncino flakes 4 garlic cloves, crushed, peeled, and sliced 2 pounds mussels 4 tablespoons chopped fresh Italian parsley 1. Rinse the chickpeas, and place in a bowl with cold water covering them by 4 inches. Do the same with the cannellini, in a separate bowl. Soak both for 12 to 24 hours. 2. Drain and rinse the chickpeas, and put them in a big saucepan with about 7 cups of fresh cold water. Set the pot over medium-high heat, and drop in the chopped carrot, celery, and onion, the halved cherry tomatoes, and 4 tablespoons of the olive oil. Bring the water to a boil, partially cover the pan, and adjust the heat to maintain a steady, bubbling simmer. Stir occasionally. 3. After the chickpeas have cooked for an hour, drain and rinse the cannellini and stir into the pot. There should be at least an inch of liquid covering the beans; add more water if necessary. Return to the boil, partially cover, and simmer for 45 minutes, stirring now and then.  4. Rinse the farro grains in a sieve, and stir in with the beans, along with the 1 1/2 teaspoons salt and 1/4 teaspoon of the peperoncino. There should be about G inch of liquid covering the beans and grain; add more water if necessary. Return to the boil, partially cover, and simmer for about 30 minutes or longer, until the beans and the farro are tender\u2014add water if needed to keep the beans and grains barely covered with liquid as they finish cooking. When they are done, most of the surface water should have been absorbed or evaporated, but the stew should be slightly soupy. 5. While the farro cooks, prepare the mussels. Pour the remaining 4 tablespoons olive oil into the saut\u00E9 pan, and scatter in the garlic cloves and remaining 1/4 teaspoon peperoncino. Cook for 3 minutes or so over medium-high heat, until the garlic is lightly colored, then add all the rinsed mussels at once. Tumble them around the pan quickly, to coat with oil, and put on the cover. Cook over high heat for about 2 minutes, shaking the covered pan a couple of times, just until the mussels are open, and take the pan off the stove. 6. Shuck the mussels right over the pan, letting the juices and meat drop in. Discard the shells (and any mussels that did not open). If you like, leave a dozen or so mussels in the shell for a garnish. 7. When the farro and beans are cooked, pour the shucked mussels and their juices into the pot and stir well\u2014the consistency should be rather brothy. Heat to a boil, and cook for just a minute, to make sure everything is nice and hot. Taste, and adjust salt. Stir in the chopped parsley, and spoon portions into warm pasta bowls; garnish with unshucked mussels if you saved them. Drizzle good olive oil over each, and serve immediately. DEVON MAKES THE MUSSELS  This is just the kind of recipe that I love and that my family hates. &amp;quot;This is dinner?&amp;quot; and &amp;quot;Where&amp;#039;s the meat?&amp;quot; are two of the more repeatable comments. Farro resembles the coarse bulgur wheat you use to make tabouli, but it is usually served hot. Somewhere between a soup and a stew, this is a homey, filling dish.  I didn&amp;#039;t have the time or patience (nor do you, I&amp;#039;m betting) to soak and cook the beans. I used canned beans. And chopped canned tomatoes, too! I saut\u00E9ed all the chopped vegetables plus a clove of garlic in the olive oil, added the rinsed farro and the water to cook it in. Once the farro was tender, I added the beans and proceeded with the recipe. I like this on the soupy side\u2014you can add the juice from your canned tomatoes to increase the liquid in the recipe. Really good olive oil and freshly chopped parsley drizzled over it all at the last minute really woke up the flavors. TO PREPARE IN ADVANCE: Cook the beans and farro until tender, following recipe, and remove from the heat. Let them sit in the saucepan up to 3 hours (they will absorb liquid and thicken). Shortly before serving, cook and shuck the mussels. Stir the mussel juices into the beans and farro, and heat slowly to a simmer. Stir in the mussels, and finish as stated in the recipe. "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/cooking/a609/mussels-farro-cannellini-ceci-recipe/>