INGREDIENTS

INSTRUCTIONS

Cover the beans with plenty of cold water and leave to soak  overnight.
The next day drain the beans and tip into a pan. Pour in  enough fresh
water to cover them by 5cm/2", add the bay leaf, thyme  and 2 peeled
garlic cloves.  2 Bring to the boil, skimming any scum from the surface
as it appears,  lower the heat and simmer for about an hour or until
the beans are  very soft.  3 Raise the heat and boil rapidly until most
of the liquid has  disappeared. Discard the thyme stalks and bay leaf.
Put the mussels  and wine into a pan, cover and cook over a high heat
for 3-4 minutes  until they have opened. Strain through a colander set
over a bowl to  catch the cooking liquor.  4 When cool enough, remove
the meats from 3/4 of the shells,  discarding any that have remained
closed.  5 Slice the rest of the garlic into a large pan and add the
olive oil.  Slowly heat the oil and as soon as it sizzles, add the
tomatoes and  simmer for 2-3 minutes.  6 Add the beans and 150ml/5fl oz
mussel cooking liquor. Simmer for  five minutes until the liquid has
reduced to a rich creamy sauce.  Season with pepper and salt if
necessary (but you won't need any  because mussels are quite salty).  7
Add the mussels and simmer for 1-2 minutes until they have heated
through. Stir in the chopped parsley and spoon into four warmed soup
plates to serve.  Converted by MC_Buster.  Recipe by: Rick Stein
Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 212
Calories From Fat: 9
Total Fat: 1g
Cholesterol: 0mg
Sodium: 259.5mg
Potassium: 1193.5mg
Carbohydrates: 37.9g
Fiber: 10.8g
Sugar: <1g
Protein: 15.6g