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Broad bean stew with clams, razor clams and mussels

45 min


45 persons




0 / 5 (0 votes)


Borges - habas guisadas


  • 1 kg peeled broad beans (they can also be canned)
  • 100 g canned clams
  • 100 g canned razor clams
  • 100 g canned mussels
  • Borges Extra-Virgin Olive oil
  • 1 large onion
  • 2 ripe tomatoes
  • 2 cloves of garlic
  • 1 handful of garlic

Step by step

  1. Step 1

    Peel and chop up the onion and gently fry in a saucepan, together with the finely chopped garlic and a good dash of olive oil, over a low heat for about 10 minutes, until golden brown. Add the grated tomato and gently fry for about 10 more minutes until all the water has evaporated.
    Strain the tinned seafood, saving the water for later, and put by.
    Add the fresh broad beans and the water from the tinned seafood to the saucepan, cover and leave to simmer over a low heat for about 15 minutes, shaking all the while to make sure the mixture doesn’t stick to the saucepan. Finally, add the seafood, mix and add salt and pepper to taste. Serve immediately, topped off with fresh chopped parsley.

  2. You can make this recipe almost entirely from tinned ingredients, even the broad beans. If you do opt for a tin of baby broad beans in olive oil, strain them well to get rid of all the olive oil, and rather than cooking them for 15 minutes, simply add them to the sofrito and water from the tinned seafood and warm them up. Then add the seafood and continue as above.

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