Ingredients for four
500g white, shelled broad beans, 1 large old
potato, 1 medium size onion, 800g of mussels,
extra virgin olive oil, 4 thin slices of day
old bread, ½ a teaspoon of dried oregano,
salt and pepper to taste.
Preparation time: 40 min.
Level of difficulty: Medium
Cooking time: 60 min - Cost: Low
Place the broad beans in a pot covered with 1lt
of cold water, together with the peeled, washed
and sliced potato; the peeled washed and sliced
onion and salt to taste.
Bring to the boil and reduce to a medium heat.
Cook until it becomes thick and creamy. Add 2
to 3 tablespoons of extra virgin olive oil, taste
for salt and if the puree is too dense, add some
water to loosen it.
In the meantime, wash the mussels well, place
them in another pot together with the oregano,
a little pepper and 2 to 3 tablespoons of olive
oil. Cover these and allow cooking for at least
7 to 8 minutes on high allowing them to open,
and then after they have cooled, remove the mussels
from their shells.
Cut the sliced bread into cubes, sprinkle with
olive oil and toast these in the oven at 180oC
for ten minutes. An alternative would be to fry
these in olive oil.
Pour the broad bean puree over the toasted bread,
add the mussels to the puree without mixing and
500g of shelled broad beans; correspond to 2Kg
of fresh broad beans. This dish is very nutritious
and could be served as a single dish, accompanied
by a salad for dinner with friends.
Recipe by Fabio