First, cook the torti in two liters of boiling salted water for about 9 minutes. Trim, scrape and clean the mussels. Open them in a Dutch oven or casserole dish. No salt, just a little pepper. Drain them, keep their cooking water. Shell the mussels, set them aside. Shell the fava beans and remove the small skin that coats them. Book.
Mix the cheese with a fork.
Boil the juice of the mussels, add the cheese, broad beans and mussels. Mix everything well. When the mixture is hot, pour it over the torti placed in a deep dish.
Sprinkle with chopped basil, serve immediately.
A hint of minced garlic will flavor this dish even more.
A hint of minced garlic will flavor this dish even more .
Source:Le Livre de la Pâte pour Panzani by chef Hubert.
