Ingredients: fresh borlotti beans, mussels, garlic, olive oil, a sprig of rosemary.
I bought fresh borlotti beans at the market. Here they are cooking.
I also bought some mussels, called Niedditas, that hail from Sardinia and are supposed to be extra special.
Silly me, however, I didn’t take a photo of the actual mussels, only of the brochure.
Anyway, I steamed the mussels open:
Here they are, resting. I got rid of most of the shells but saved a few for presentation. I passed the liquor that the mussels had exuded through a fine sieve.
I then cooked some garlic in olive oil, until it went golden and then added about two-thirds of the cooked beans and combined. I then added the liquid from the mussels and used an immersion blender to blitz it all into a thick yet soupy consistency. It was a tad too thick, so I added some hot water. I then placed a sprig of rosemary in the mix and left it to rest there and blend with its companions.
I tasted it for seasoning, adding salt and pepper and, finally, added both shelled and unshelled mussels and some beans.
A final drizzle of olive oil and, as in my case, a little bit of chilli … and there you are. Mussel and bean soup.
There was some of the soup left over the next day (no mussels however) … so I cooked some egg pasta separately and added it to the bean soup.
My lunch the next day. Shakespeare would have approved.