Butter bean soup with mussel and guanciale casserole


Store Cupboard

  • 200g of butter beans, soaked overnight
  • 2l vegetable stock
  • sea salt

Fruit & Vegetables

  • 80g of shallots, brunoised
  • 1 lemon, rind and white pith removed and flesh finely diced
  • 1 grelot onion, very finely sliced

Salad & Fresh Herbs

  • 2 bay leaves
  • 20g of parsley stalks

Oils & Vinegars

  • olive oil, for frying

Spices & Dried Herbs

  • freshly ground black pepper

Fish & Shellfish

  • 400g of live mussels, scrubbed clean


  • 180g of guanciale, brunoised


  • 100g of fino sherry, Manzanilla variety


  • 1 slice of sourdough, finely diced and gently fried until golden