Borlottis with mussels

Name: Borlottis with mussels
Ingredients: 500 g fresh borlotti beans (or use soaked dried borlottis, or tinned); 500 g fresh borlotti beans (or use soaked dried borlottis, or tinned); 2 bay leaves; A small handful of thyme sprigs; 50 ml olive oil; 300 g shallots, sliced; 8 garlic cloves, finely chopped; 160 ml white wine; 900 g mussels, cleaned; A large handful of parsley, finely chopped; A good pinch of paprika; A good pinch of chilli flakes or powder; A good pinch of chilli flakes or powder; Sea salt and freshly ground black pepper; Sea salt and freshly ground black pepper

Preparation info

Serves
4

Difficulty
Easy

Appears in

A Year at Otter Farm

By Mark Diacono

Published 2014

About

The creaminess of the borlottis is perfect here – they take up enough of the surrounding flavours without loosing their own taste and creaminess. The wine can be medium or dry, and coriander works well instead of parsley if you fancy that.

Ingredients

500 g fresh borlotti beans (or use soaked dried borlottis, or tinned)
2 bay leaves
A small

Fish course
Pescatarian
Gluten-free
October
November
December
Autumn

Method

First, cook the fresh (or dried) borlotti beans. Place them in a pan, add the bay leaves and thyme and just cover with water. Bring to the boil, then lower the heat and cook at an idle simmer for 25 minutes (allow at least 45 minutes for dried beans). Try one of the beans – it should be firm but cooked. Allow another few minutes if they need it.

While the borlottis are cooking, warm the