Ribbons with mussels and beans
Instructions
Leave the beans to soak overnight, then drain them and let them simmer just barely in a crock pot with cloves of garlic and vegetable broth to just cover them, in the first 20 minutes and then bake up plan when cooked (two hours abundant).
Meanwhile, clean the mussels with a brush and have them open in a pot with two cloves of garlic, 2 tablespoons of olive oil and a glass of white wine, leaving covered so that the steam will open the valve of the fruits.
After about five minutes, drain the mussels, reserving cooking liquid and shell fruits, leaving only a few half-shells for decoration.
Blend the 2/3 of beans, then pass them through a sieve twice in order to obtain a cremina without lumps.
stretch with the mussel broth, some Bean Soup ladle, add the chopped tarragon and bake the ribbons.
Once cooked, add the remaining beans and mussels.
Serve in individual crocks liberally sprayed with pepper croutons and half-valve as a garnish and a drizzle of good olive oil.
Ingredients and dosing for 4 persons
- 250 g of type pasta ribbons
- 1000 g of mussels
- 200 g of dried cannellini beans
- Tarragon
- 2 cloves of garlic
- Some of croutons
- 1 glass dry white wine
- Vegetable broth
- Olive oil extra virgin
- Pepper