CLAMS WITH WHITE BEANS

Ingredients for 8 servings.
Prepared in the EGG CODDLER XXL / single-portion casserole

For the chimi-churi:
1 finely cubed shallot
1 tablespoon finely sliced leaf parsley
1/2 a clove of finely chopped garlic
1/2 tablespoon olive oil
1 half of a small red chili pepper, finely chopped
Fine sea salt
Black pepper from a peppermill
1 squeeze of lime juice

75 ml chicken broth
2 saffron threads
20 g chorizo sausage, cut into slices
300 g (20 ps.) clams
1 tablespoon olive oil
1 tomato, coarsely chopped
1 clove of finely sliced garlic
75 ml sherry or white wine
60 g boiled white beans
Extra virgin olive oil
Salt, black pepper

Preheat the oven to 200° C. Combine all the ingredients for the chimi-churi, except the lime juice, which will be added to the mixture shortly before serving. In a small pot, briefly fry the chorizo slices in the oil. Remove from the heat. Combine the chicken broth and the wine, add the saffron and allow it to steep. Meanwhile, wash the clams under cold water and brush them if necessary. Pour the olive oil into the casserole. Mix the garlic, beans and tomato, then add this mixture to the casserole. Pour the saffron broth over the mixture. Add the fried chorizo slices, bring the contents of the casserole to the boil, and put the clams on top. Spice with a pinch of sea salt. Cover with aluminum foil and braise in the oven at 160° C for 15 minutes, until the clams have opened. Immediately before serving, stir the lime juice into the chimi-churi and pour the mixture over the mussels.