Vellutata Fagioli Cozze e Vongole | Allacciateilgrembiule
Vellutata Fagioli Cozze e Vongole
10 mins prepServes 4
A comforting soup made with fresh mussels and clams, blended with cannellini beans and served elegantly in small glasses. Perfect as an appetizer to warm you up during the colder days.
1: In a pot, heat two tablespoons of olive oil.
2: Add the drained beans and mix.
3: Add sliced shallots and mix.
4: Pour in the broth and bring to a boil, then reduce heat and cook for 15 minutes.
5: Turn off the heat and blend with an immersion blender.
6: Rinse the mussels and remove the beards.
7: Rinse clams under running water and drop them from a height of 20 centimeters to check for sand or broken ones.
8: In two pans with two tablespoons of olive oil, add mussels in one and clams in the other.
9: Cook until mussels and clams open, then turn off the heat and shell them.
10: Serve the cream in small glasses (or deep plates) topped with mussels and clams.
11: Finish with chopped parsley.
