Beans, cicerchia and mussels’ soup

Beans, cicerchia and mussels, is there a better combo to express the Marche land-and-sea tradition?

The cicerchia is a typical legume of our territory, slow food presidium. It gives a particular creaminess to the dishes and quite a unique taste. This is a recipe that rediscovers an ancient tradition – the seafarers in ancient times used legumes instead of meat, much more expensive. The fishermen used to add even some unsold shelled mussels to the beat soup. We suggest you to add the cicerchia to create a really delicious dish.

Let’s see how to prepare it…


250 gr of organic borlotti beans

250 gr of cicerchia

250 gr of mussels

Extra virgin olive oil

1 fresh onion

1 carrot



Salt and Pepper


After leaving the legumes to soak overnight, throw away the water and rinsed them off.

Clean the mussels and place them in a saucepan over low heat until they are opened. In the meantime, in a pan, prepare a sautéed of carrot and onion, with a couple of tablespoons of extra-virgin olive oil. Once the mussels are cooked, they deprive themselves of the shell and leave aside. It’s time to add in the pan the legumes, adding a little bit of the liquid produced by the mussels and a light broth prepared with carrot and spring onion. Once the legumes are cooked, add the mussels and chopped parsley and chives. Add salt and pepper and complete with a round of extra virgin olive oil.

You can drink, depending on your preference, either a glass of Lacrima di Morro d’Alba DOC Superiore, or a Verdicchio dei Castelli di Jesi DOC Superiore. The dish is ready, you just have to taste it…Enjoy!

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