Butter Bean Soup with Mussel and Guanciale Casserole Recipe - Great British Chefs

Ingredients

• 200g of butter beans, soaked overnight
• 80g of shallots, brunoised
• 2 bay leaves
• 2l vegetable stock
• olive oil, for frying
• sea salt
• freshly ground black pepper
• 400g of live mussels, scrubbed clean
• 180g of guanciale, brunoised
• 20g of parsley stalks
• 100g of fino sherry, Manzanilla variety
• 1 slice of sourdough, finely diced and gently fried until golden
• 1 lemon, rind and white pith removed and flesh finely diced
• 1 grelot onion, very finely sliced