Tomales Bay Mussels atop Big Beans Crowned with a dollop of Garlic Mayonnaise
- 3 pounds fresh shelling beans, see Cook's Note below
- 1 bay leaf
- 1/4 cup plus 1 tablespoon olive oil
- 2 large yellow onions, chopped
- 15 sprigs thyme, leaves picked
- 2 tomatoes, chopped
- Kosher salt and freshly ground black pepper
- 1 1/2 pound cleaned mussels
- Pinch crushed red pepper
- 1 lemon, sliced
- 1/4 cup dry white wine
- Toasted bread crumbs and chopped parsley, for garnish
- Garlic mayonnaise as an accompaniment, recipe follows
Shell the beans. Rinse them then put them in a saucepan. Cover with water, add the bay leaf and bring to a simmer over medium heat. When the beans are tender, remove them from the heat and drain them.
Meanwhile, heat 1/4 cup of olive in a large skillet over medium heat. Add the onions and thyme and cook until the onions are soft, about 15 minutes. Add the tomatoes; cook for 1 to 2 minutes then stir the mixture into the warm beans. Season the beans with salt and pepper.
Heat the remaining tablespoon of olive oil in large pot over medium high. Add the mussels, crushed red pepper, a slice of lemon and the wine. Add the beans and simmer covered until the mussels open, about 10 minutes. Take the mussels from the pot and put them into serving bowls. Taste the beans and adjust the seasoning with salt and pepper. Simmer the beans to reduce the excess liquid if necessary then spoon them over the mussels. Serve mussels over beans and topped with brea crumbs and parsley and accompanied by Garlic Mayonnaise.
Cook's Note: Use whatever beans are freshest. You will need about 3 cups shelled beans in all.
Creamed Garlic Mayonnaise:
30 cloves garlic, peeled
1 cup cream
4 egg yolks*
1/2 cup grapeseed oil
Kosher salt and freshly ground black pepper
Preheat the oven to 350 degrees F.
Contains Raw Eggs: The Food Network Kitchen suggest caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served, use shell eggs that have been treated to destroy salmonella, by pasteurization or another approved method.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Recipe courtesy of Margaret Grade and Daniel DeLong, Manka's Inverness Lodge