Recipe: Warm Soissons Bean Salad with Charente Style

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