Recipe: Warm Soissons Bean Salad with Charente Style

Name: Salade tiède de soissons à la charentaise
Prep time: 25 min
Cook time: 10 min
Total time: 95 min
Yield: 4 portions
Ingredients: 1/2 litre de moules de Bouchots; 300 g de Haricots de Soissons cuits au naturel; 2 échalotes (grises si vous pouvez) ciselées; 20 cl de crème liquide(30%); 1 cuiller à soupe de moutarde forte; persil et herbes du jardin; 10 cl de vin blanc sec; 8 cl de Pineau des Charentes; sel poivre du moulin.

By chef patrick Asfaux ★ ★ ★ ★ ★ 4/5 (1 reviews) Starters

Prep 25 min

Cook 10 min

Rest 1h

Total 1h35

Servings 4 serv.

Ingredients for 4 servings

1/2 liter of Bouchots mussels
300 g of cooked Soissons beans in natural juice
2 shallots (grey if possible) minced
20 cl of liquid cream (30%)
1 tablespoon of strong mustard
parsley and garden herbs
10 cl of dry white wine
8 cl of Pineau des Charentes
salt and freshly ground pepper

Step-by-step directions

1 In a large saucepan, add your mussels, the shallots, white wine, herbs, salt lightly and pepper well. Cover and cook.

2 When the mussels are open, remove them from their shells, keeping a few whole for decoration.

3 Strain the juice, reduce by half, then add your drained beans, mustard, some fresh chopped herbs and your Pineau, then your shelled mussels. Just warm through and taste to adjust seasoning.
Serve warm with the open mussels arranged around it.
For the quality of Soissons beans in natural juice, choose the best ones from the Soissons Bean Cooperative.
www.haricotdesoissons.com

Moules Charentes