List of Ingredients
- 2 lbs. 3 OZ. of mussels
- 2 lbs. 3 OZ. of fava beans, fresh
- 2 SLICES of pork collar/neck
- 1 of garlic clove
- chopped parsley
- dry white wine
- chives
- thyme, chopped
- extra-virgin olive oil
- salt
- pink peppercorns
Method
Season pork collar with 2-3 Tbsp. oil, 1 Tbsp. parsley, 1 Tbsp. thyme and plenty of freshly ground pepper. Let marinate while you prepare everything else.
Shell fava beans and blanch them. To blanch the fava beans, bring salted boiling water to a boil, add fava beans and let cook for 30 seconds. Remove with a slotted spoon and rinse with cold water. Peel and toss with salt, oil and 1-2 tsp. chopped chives.
Wash mussels well. Place in a covered pan with 2 Tbsp. oil, garlic, 2 parsley sprigs, and 1/2 cup wine over medium-low heat. Cook until open. Shell, keeping a few mussels in the shell aside to garnish. Puree the rest while slowly pouring in 1/2 cup oil.
Heat a frying pan well. Add pork with the marinade and cook for 3 minutes; flip and continue cooking for another 3 minutes. Remove from heat and let slices rest on a wire rack for a few minutes. Slice thinly and serve with fava beans and mussel cream. Season with salt flakes and freshly ground pink peppercorns to taste. Garnish with reserved mussel shells and chopped chives and serve.