Recipe: Haricots de Soissons en coques de moules Basquaise

1 In a large pot, pour in your mussels, chopped shallots, parsley, thyme and bay leaf, pepper and add water halfway up, cover then turn on the heat for 5 minutes and they will all be open, then drain the juice on one side and the mussels on the other.

2 Return to this same pot, pour in your 2 tablespoons of olive oil then on the heat add your sliced peppers, salt then let sweat for 5 minutes

3 Put your tomato concentrate let cook for another 5 minutes then add the diced tomato and crushed garlic let cook another 5 minutes then pour the mussel cooking liquid, the saffron threads or the turmeric, a few grains of coarse salt and a little Espelette powder, let simmer gently for 7 to 8 minutes.

4 Shell your mussels, keeping some shells for decoration then pour them with your drained beans correct the seasoning, cover and let sit for 10 minutes so that all the flavors mix together.