Nastrini With Mussels And Beans

Preparation:

Preparation: Leave the cannellini beans to soak for one night, then drain them and make them simmer just slightly in an earthenware pot with garlic cloves and the vegetable stock needed to cover them, skim them off for the first 20 minutes and then cook slowly until cooked through (two copious hours). In the meantime, clean the mussels well with a brush and let them open in a saucepan with two cloves of garlic, two tablespoons of oil and a glass of white wine, leaving it covered so that the steam opens the shells of the fruit. After about five minutes, drain the mussels, reserving the cooking liquid and shell the mussels, leaving only a few half shells for decoration. Blend 2/3 of the cannellini beans, then pass them through a sieve twice to obtain a lump-free cream; add the mussel broth, a few ladles of bean broth, add the minced tarragon and cook the ribbons. Once cooked, add the remaining beans and mussels. Serve in individual crocks generously sprinkled with pepper, with croutons and half shells as a garnish and a drizzle of excellent raw oil.