A velvety, bright chickpea cream melds with tarragon coulis and welcomes crunchy bread crumbs and mussels cooked in a vacuum at a low temperature.

The mussels are vacuum-cooked with sea water and this cooking technique makes them very succulent and pulpy with an explosion of the sea in every bite!

A reinterpretation of a great classic Tuscan dish: chickpea and mussel soup.

Wine pairing:
– Erede Brut Nature Cupelli (60 months on the lees) Tuscany 750ml – 37€
– Cervaro della Sala Antinori – white still wine Tuscany 750ml – 69€
– Orpicchio white still wine Riserva limited production Fattoria Dianella Tuscany 750ml – 45€

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