Thoroughly clean the fresh mussels. Place them in a pot with a drizzle of olive oil, the garlic clove, and some parsley. Cook over low heat until the mussels open. Strain the cooking liquid and set aside. Remove half of the mussels from their shells.

In a pot, sauté the garlic, chili pepper, and parsley stems in olive oil. Add the cannellini beans. Remove the aromatics, then add the chopped peeled tomatoes.

Let cook for a few minutes, then add the reserved mussel cooking liquid and 1/2 cup hot water. Season with salt and bring to a boil.

Add the orecchiette and cook as you would risotto, adding more hot water if needed until the pasta is cooked. Add the shelled and unshelled mussels, chopped parsley, and a drizzle of olive oil to finish. Serve immediately.