Italian Mixed Bean and Shellfish Broth
(0 votes)
(0 votes)
Health Score:
84 / 100
Difficulty:
moderate
Difficulty
Preparation:
2 h.
Preparation
Ingredients
for
6
- Ingredients
- ½ cup dried cannellini beans (soaked overnight)
- ½ cup dried, red Kidney beans (or borlotti beans)
- 3 Tbsps olive oil
- 3 cloves garlic cloves (crushed)
- 32 ozs mussels (scrubbed and beards removed)
- ½ cup dry white wine
- 1 tsp salt
- greshly-ground Black pepper (to taste)
- 1 onion (chopped)
- 1 stick Celery (sliced)
- 2 sprigs thyme
- 2 sprigs Fennel
- 2 cups diced Tomatoes
- 2 carrots (diced)
- To garnish
- fennel fronds
- To serve
- toasted, rustic Bread
Preparation steps
1.
Drain the beans and put into a pan. cover with water and bring to a boil. Boil rapidly for 10 minutes, then cover and simmer gently for 30-40 minutes, until the beans are tender. Drain, reserving 500ml|2 cups of the cooking liquid.
2.
Heat 2 tablespoons olive oil in a large frying pan. Add half the garlic and cook gently until softened. Add the mussels, wine, salt, and pepper. Cover and simmer for 6-8 minutes, until the mussels open. Discard any that are cracked or that don't open.
3.
Remove the mussels from the pan with a slotted spoon and set aside. Strain the cooking liquid through a sieve into a bowl.
4.
Shell the mussels (reserve a few mussels in the shells) and add all the mussels to the strained cooking liquid. Cover and chill until needed.
5.
Heat the remaining olive oil in a large pan. Add the remaining garlic, the onion and celery. Cook gently until the onion and celery have softened. Add the herbs and tomatoes, stir well, cover and simmer for 5 minutes.
6.
Add the beans, the reserved bean cooking liquid and the carrots and mix well. Cover and bring to a boil. Reduce the heat and simmer for 25 minutes, until the carrots are tender.
7.
Add the mussels and their reserved liquid and cook, covered, for 5 minutes. Serve immediately garnished with fennel, with toasted rustic bread.
