White beans stew with clams, shrimps and mussels

For this recipe, the following preparations are necessary: 

• Soak the beans the day before.
• Making an American sauce
• Making the beans:
  • Cook the beans in cold water. The boil must be slow and continuous so that the bean does not break.
  • Review the mussels, removing any beards they may have.
  • Sauté the peeled prawns. Reserve. 
  • Open the clams with a little steamed water. Reserve.
  • When the bean is cooked, drain the cooking broth (reserve the broth in case it is necessary), and mix with the American sauce.
  • Boil the beans in the American sauce for at least 20 minutes, with the intention of mixing the flavors.
    Season with salt and thickness. Bring down.
• Place the beans in the containers, and on top of them three prawns, three clams and three shelled mussels, up to 400 g per serving.
• Abatement (core temperature to less than 8 ºC in less than two hours).

PASTEURIZATION

• Heat seal the trays, and place the valve with the valvopack.
• Place in a 100% humidity steam oven and pasteurize at 96ºC for 60 minutes. 
• Abatement (core temperature to less than 8 ºC in less than two hours).
• Store in a refrigerator between 0ºC and 4ºC.

REGENERATION

• In the same tray, regenerate in a steam oven at 100% humidity.
• Or in the microwave for 3 minutes at maximum power.
  • Another way of regeneration consists of removing the product from the packaging and heating it over a fire in a saucepan.