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1
Shell the beans.
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2
Rinse them then put them in a saucepan.
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3
Cover with water, add the bay leaf and bring to a simmer over medium heat.
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4
When the beans are tender, remove them from the heat and drain them.
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5
Meanwhile, heat 1/4 cup of olive in a large skillet over medium heat.
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6
Add the onions and thyme and cook until the onions are soft, about 15 minutes.
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7
Add the tomatoes; cook for 1 to 2 minutes then stir the mixture into the warm beans.
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8
Season the beans with salt and pepper.
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9
Heat the remaining tablespoon of olive oil in large pot over medium high.
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10
Add the mussels, crushed red pepper, a slice of lemon and the wine.
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11
Add the beans and simmer covered until the mussels open, about 10 minutes.
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12
Take the mussels from the pot and put them into serving bowls.
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13
Taste the beans and adjust the seasoning with salt and pepper.
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14
Simmer the beans to reduce the excess liquid if necessary then spoon them over the mussels.
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15
Serve mussels over beans and topped with brea crumbs and parsley and accompanied by Garlic Mayonnaise.
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16
Cook's Note: Use whatever beans are freshest.
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17
You will need about 3 cups shelled beans in all.
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18
Creamed Garlic Mayonnaise:
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19
30 cloves garlic, peeled
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20
1 cup cream
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21
4 egg yolks*
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22
1/2 cup grapeseed oil
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23
Lemon juice
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24
Kosher salt and freshly ground black pepper
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25
Preheat the oven to 350 degrees F.
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26
Put the garlic in a large baking dish.
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27
Add the cream, cover the dish and bake until the garlic is soft and the cream caramel colored, about 2 1/2 hours.
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28
Beat the eggs yolks, Gradually whisk in grapeseed oil then whisk in the creamed garlic.
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29
Season the mayonnaise with lemon juice, salt and pepper.
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30
Refrigerate the mayonnaise until ready to serve.
