Soak the dried cannellini beans in water overnight for 12 hours. If you prefer to use canned beans, skip this step.

Clean the mussels by removing any debris and the beard. Rinse under water until the water runs clear. Heat a skillet with a little olive oil and a whole, unpeeled garlic clove. Once the oil is hot, add the mussels and cover immediately with a lid. Cook for a few minutes until the mussels open, then remove from heat.

Grind the cumin seeds into a powder using a mortar and pestle.

In a pot, heat olive oil and the chopped fresh herbs. Sauté, then add the grape tomatoes cut in half. Start cooking the beans by adding enough water to cover them and a few tablespoons of the mussel cooking liquid. Add the ground cumin.

Once it comes to a boil, cook for about 20 minutes. Check the beans as they cook; they should be tender but not falling apart or separating from their skins. Once the beans are cooked, season with salt and shell some of the mussels.

Mix well and assemble the dish. Use individual terracotta bowls if you have them. Add 2 ladles of soup with its broth, arrange the mussels in their shells, and garnish with a sprig of parsley. Serve.