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.
5- Presentation: Serve very hot in a deep dish topped with strips of Bayonne ham and a few mussel shells around for decoration.
You can also like me try this presentation in a corolla: mussels and beans alternated peppers on top then hot juice poured over and you will finish with Bayonne strips.
You can of course present this recipe in a cold version.
Acting as Chef advisor to the Soissons Bean Cooperative I created this recipe on the occasion of the Bean Festival in Soissons and then we had it tasted by 150 people present under our tent.
*Really very happy that thanks to the courage and tenacity of the cooperative farmers our beautiful Bean finally receives the IGP Appellation and therefore henceforth Soissons Beans can only be grown in their region of origin.
https://haricotdesoissons.com/
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