- 1 package (250 g) Panzani egg torti
- 1 kg mussels
- 1 kg fava beans
- 100 g brousse cheese (or any lean fresh cheese)
- Fresh basil leaves
- Milled pepper, salt
- 1 pinch minced garlic (optional)
- Cook the torti in 2 liters of boiling salted water for about 9 minutes. Drain and set aside.
- Trim, scrape, and clean the mussels. Open them in a Dutch oven or casserole with just a little pepper—no salt. Drain, reserving the cooking water. Shell the mussels and set aside.
- Shell the fava beans and remove their small outer skins. Set aside.
- Mash the cheese with a fork until smooth.
- Bring the mussel cooking water to a boil. Add the cheese, fava beans, and mussels. Stir well to combine. When heated through, pour over the torti in a deep serving dish.
- Sprinkle with chopped fresh basil and serve immediately. A hint of minced garlic elevates the flavors even more.
Source: Le Livre de la Pâte pour Panzani by Chef Hubert.
