In a saucepan, put the finely sliced shallots with a bay leaf and a garlic clove with its peel, add the beans and brown it for a few minutes; add salt and pepper and cover everything with 3/4 of broth and cream, then let it cook. Once the beans are cooked, keep 1/3 of it aside, while blending all the remaining part and emulsify it with an excellent olive oil; then sift the mixture and add to the cream the beans that were kept aside. In the meantime open the mussels, with a drizzle of oil, one garlic clove with its peel and a bay leaf, pour the wine and cover them, just for a short time to open the mussels. At this point take the shellfish out the shell and put them aside covering them with a film and a little broth in order not to dry them too much, while filtering the liquid of the mussels in a pan, which you will use to cream the mixed pasta. Finish the dish by laying down the pasta on a lot of bean sauce, add the mussels and the chopped cocoa beans, and lastly add a few chips of aged Vezzena cheese.