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1
Drain the beans and place in a large, heavy saucepan over medium heat with the chopped carrot and celery.
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2
Add 2 cups fresh water and bring to a boil, then reduce to a simmer, cover the pot, and cook until beans are tender, about 45 minutes to 1 hour.
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3
Check water level from time to time and add boiling water as it cooks down so that beans are always covered.
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4
When tender, drain, place in a bowl and set aside.
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5
Place mussels in a large pan with the wine and set over high heat.
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6
Cook, stirring frequently, until all the mussels have opened.
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7
Remove from heat and set aside to cool.
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8
Strain cooking liquid through several layers of cheesecloth into a small bowl and set aside.
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9
When mussels are cool enough to handle, remove flesh and discard shells.
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10
Bring 6 quarts of water to a boil and add 2 tablespoons salt.
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11
In a saucepan, heat olive oil over medium-high heat and add garlic.
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12
When garlic is soft but not brown, add tomatoes and cook for 10 minutes, or until tomatoes are soft and disintegrating.
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13
Stir in cooked beans and simmer gently while pasta cooks.
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14
Cook pasta in boiling water until it is almost cooked through, about 8 minutes.
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15
Drain the pasta and add to the bean mixture.
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16
Add the mussels and strained mussel liquid.
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17
Stir over low heat 5 minutes, then add parsley, basil, and salt and pepper, to taste.
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18
Serve immediately.
