Recipe courtesy of Daniel DeLong and Margaret Grade

Tomales Bay Mussels atop Big Beans Crowned with a dollop of Garlic Mayonnaise

  • Level: Easy
  • Total: 4 hr 5 min
  • Prep: 55 min
  • Cook: 3 hr 10 min
  • Yield: 2 servings
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Ingredients

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

Creamed Garlic Mayonnaise:

30 cloves garlic, peeled

1 cup cream

4 egg yolks*

1/2 cup grapeseed oil

Lemon juice

Kosher salt and freshly ground black pepper

Directions

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.

Creamed Garlic Mayonnaise:

Preheat the oven to 350 degrees F.

Put the garlic in a large baking dish. Add the cream, cover the dish and bake until the garlic is soft and the cream caramel colored, about 2 1/2 hours.

Beat the eggs yolks, Gradually whisk in grapeseed oil then whisk in the creamed garlic. Season the mayonnaise with lemon juice, salt and pepper. Refrigerate the mayonnaise until ready to serve.

Cook’s Note

Use whatever beans are freshest. You will need about 3 cups shelled beans in all.

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