Part of our ‘Around the World’ series with Chef & Author Theo Michaels, this recipe is inspired by France:
“A riff on a traditional French rustic dish of creamy cannellini beans cooked in a light broth with smoky canned seafood woven through and dressed with a fresh dill, garlic and lemon dressing.”
Serves 2
Method:
Fry the onions in a pan with a splash of olive oil for a few minutes to soften. Then stir in the garlic, quickly followed by the can of undrained cannellini beans, then drizzle in the oil from the smoked mussels/oysters. Mix together then add the chicken stock cube with a 1/3 of a can of water, season and leave to simmer.
While gently simmering, make the dressing – mix all the dressing ingredients together and reserve.
Now with the heat low, fold in all the canned seafood and gently stir to combine. Leave to warm through for a minute before serving into bowls, finishing the dish by spooning over the dill and garlic dressing.
