Borlotti and mussel soup

04802 BORLOTTI and MUSSELS SOUP INGREDIENTS for 4 PEOPLE 150 g dried borlotti, 800 g mussels, a carrot, a stick of celery, onion, 2 tomatoes, 2 cloves of garlic, 2 sprigs of parsley, 4 tablespoons olive oil, 1 teaspoon peppercorns, a pinch of salt, 2 tablespoons coarse salt.

You soften the beans overnight in a bowl of cold water.

Water fill another bowl, add the salt and place the mussels in water bath for 2 hours.

After this time, drain and peel the shells with a small knife, remove the beards and rinse thoroughly.

Browned in a large pan in a tablespoon of olive oil, a clove of garlic crushed slightly, add the mussels and let them open over high heat.

Remove the shells and place the mussels in a bowl.

Wash the tomatoes, Peel, remove the seeds and cut into pieces.

Finely chop the garlic, Peel the onion, deleted from the external strands and celery check and scrape the carrot.

Wash the vegetables and cut them into pieces of 1/2 cm.

In a saucepan heat 2 tablespoons oil and saute vegetables and garlic for 5 minutes, if necessary add one or two tablespoons of boiling water.

Add the tomatoes and stir.

Drain the beans in a colander, rinse under running water and pour into the pan with the vegetables.

Cover with water and cook for 35 minutes.

After this time, add the mussels into the pot of beans, salt and season for 5 minutes.

Wash and dry parsley, finely and add tritatelo to the soup.

Divide prepare dishes seasoned with the remaining oil and freshly ground pepper.

Serve very hot.