INGREDIENTS

INSTRUCTIONS

1 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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