Warm mussel, bean and cherry tomato salad with croutons

Ingredients

For 1 serving

• Mussels250 g
• Cooked cannellini beans120 g
• Cherry tomatoes120 g
• Garlic1 clove
• Parsley6 g
• Chili pepperto taste
• Croutons30 g
• Extra virgin olive oil10 g
• Arugula30 g

Contains: gluten, shellfish,

In season: May – September

Method

1. Clean the mussels under running water: scrape the shells, pull off the beards and discard any that are broken or open and don't close when tapped.
2. Put the mussels in a wide pan with the crushed garlic clove and the chilli, cover and cook over high heat for 4 minutes, shaking the pan, until they have opened; discard any that stay closed.
3. Shell the mussels and strain the cooking liquid through a sieve lined with kitchen paper to remove any grit.
4. Drain and rinse the cannellini beans and halve the cherry tomatoes. Warm them in a frying pan with the oil and 2 tablespoons of the mussel liquid over medium heat for 3 minutes, until the tomatoes start to soften.
5. Add the shelled mussels and chopped parsley and stir briefly off the heat.
6. Serve warm on a bed of washed rocket, with the croutons.