Lamon Bean, Nieddittas Mussel and Clam Soup with Zucchi Sustainable 100% Italian Extra Virgin Olive Oil

Instructions

Drain the clams, transfer them to a wide bowl and cover with cold water. Add a large pinch of kitchen salt and leave to soak in the fridge for a couple of hours. In the meantime, clean the mussels by removing the beards and scrubbing the shells.

Warm a frying-pan over strong heat and pour in the mussels and half a glass of white wine. Cover and wait for all the shells to open. Then drain the mussels and add the clams. Return to the heat and wait for the shells to open. Then drain the clams and filter the cooking liquid through a fine sieve. Shell the mussels and clams, setting just a few aside for a garnish.

Peel the garlic and chop it very finely. Wash the rosemary and tie it up with string to make a bunch and stop the needles from detaching. Simmer it gently in a large saucepan with the Zucchi traceable, sustainable 100% Italian extra virgin olive oil. Add the beans and allow to absorb the flavour for a couple of minutes. Quench with the cooking liquid from the mussels and clams and a ladle of water. Cook for 5 minutes then blend with a stab mixer to create a fluid cream. Add the shelled mussels and clams. Add salt and pepper to taste and allow to cool until just warm.

Pour the bean soup into soup dishes. Garnish with the mussels and clams set aside and complete with a dash of pepper and a dribble of raw Zucchi traceable, sustainable 100% Italian extra virgin olive oil.