Grain soup with mussels and clams
- 250g Alce Nero grain soup
- 1kg mussels
- 500g cleaned clams
- 30g wild rocket
- 1 bunch of parsley
- 2 cloves of garlic
- 1 shallot
- 1 glass of dry white wine
- Alce Nero extra-virgin olive oil
- salt and pepper
Put the grain soup mix in a pot with a clove of garlic, cover with water and cook, following the instructions found on the packet. Take off the heat and leave to cool. Scrub the mussels and open them together with the clams inside a pan with the wine, garlic, shallot, 5 stalks of parsley and 2 tablespoons of oil.
Shell the shellfish and mix them into the soup, then season with a dusting of pepper and a drizzle of oil. Strain the cooking juices. Blanch the parsley in boiling water, strain it and then submerge it in ice water and strain once again. Blend the strained cooking juices with the parsley, a tablespoon of vinegar, 2 tablespoons of oil and 3-4 tablespoons of water, until you get a bright green emulsion.
Pour the sauce on the plates, divide the grain soup with the mussels and clams and garnish with a few leaves of rocket, then season and serve.