Bean Stew with Mussels

Ingredients

• 300 g dried small white beans (e.g., Cannellini)
• 600 g Venus mussels
• 1 onion
• 2 Garlic cloves
• 1 small red chili pepper
• 2 tbsp Vegetable oil
• 250 ml dry white wine
• 700 ml fish stock
• Salt
• 2 Bay leaves
• 1 tsp medium-hot mustard
• pepper (ground)
• 1 lemon (juice)
• 4 saffron strands
• 2 tbsp freshly chopped parsley

Instructions

1. 1.

   Soak the beans overnight in plenty of water.

2. 2.

   Wash mussels thoroughly in cold water, de-beard and drain; discard any that do not open.

3. 3.

   Peel and finely chop the onion and garlic. Wash, halve, seed, and finely dice the chili pepper. Heat oil in a pot, sauté onion with garlic until translucent, add chili. Deglaze with wine and fish stock, season with salt, add bay leaves, and bring to a boil. Add mussels, bring to a boil again, and after 6-8 minutes remove them with a slotted spoon; discard closed mussels.

4. 4.

   Add mustard, pepper, 1 tbsp lemon juice, and some saffron strands. Return beans and mussels to the pot and warm through. Remove bay leaves. Wash, pat dry, and finely chop parsley. Stir in just before serving. Ladle the bean stew into deep bowls and serve with baguette if desired.