225 g Dried cannellini beans
1 Bay leaf
1 Sprig thyme
4 Garlic cloves; peeled
1 kg Cleaned mussels
50 ml Dry white wine
100 ml Extra virgin olive oil
2 lg Plum tomatoes; roughly chopped
2 tb Chopped flat leaf parsley
Salt and freshly ground black pepper

1 Cover the beans with plenty of cold water and leave to soak overnight. The next day drain the beans and tip into a pan. Pour in enough fresh water to cover them by 5cm/2", add the bay leaf, thyme and 2 peeled garlic cloves.

2 Bring to the boil, skimming any scum from the surface as it appears, lower the heat and simmer for about an hour or until the beans are very soft.

3 Raise the heat and boil rapidly until most of the liquid has disappeared. Discard the thyme stalks and bay leaf. Put the mussels and wine into a pan, cover and cook over a high heat for 3-4 minutes until they have opened. Strain through a colander set over a bowl to catch the cooking liquor.

4 When cool enough, remove the meats from 3/4 of the shells, discarding any that have remained closed.

5 Slice the rest of the garlic into a large pan and add the olive oil. Slowly heat the oil and as soon as it sizzles, add the tomatoes and simmer for 2-3 minutes.

6 Add the beans and 150ml/5fl oz mussel cooking liquor. Simmer for five minutes until the liquid has reduced to a rich creamy sauce. Season with pepper and salt if necessary (but you won't need any because mussels are quite salty).

7 Add the mussels and simmer for 1-2 minutes until they have heated through. Stir in the chopped parsley and spoon into four warmed soup plates to serve.

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Recipe by: Rick Stein

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