Fragrant Gigante Beans with Garlic Confit and Mussels
Serves : 4
- 1/2 pound dried gigante beans or large limas soaked overnight and drained
- 1/2 small onion
- 1 small celery rib
- 1 bay leaf
- 8 cloves of Garlic Confit with Thyme plus 1 teaspoon of the confit oil
- 1 1/2 tablespoons extra-virgin olive oil
- 3 garlic cloves minced
- 2 large shallots minced
- 6 scallions thinly sliced
- 3 plum tomatoes chopped
- 1 cup dry white wine
- 3 tablespoons fresh lemon juice
- 1 teaspoon dried oregano
- 2 pounds mussels scrubbed
- 2 tablespoons chopped dill
- 2 tablespoons minced chives
- Salt and freshly ground pepper
- 1/2 cup crumbled feta cheese
In a large saucepan, cover the beans with 2 inches of water. Add the onion, celery and bay leaf and bring to a boil. Cover partially and simmer, stirring occasionally, until tender, about 1 1/2 hours. Add more water as necessary to keep the beans covered by 2 inches. Drain the beans and discard the onion, celery and bay leaf.
In a large bowl, mash the cloves of Garlic Confit with the oil. Fold in the drained beans.
Set a large, warmed bowl near the stove. In a large pot, heat the oil. Add the garlic, shallots and scallions and cook over moderately high heat until softened, 3 minutes. Add the tomatoes and cook until they release their juices, 2 minutes. Add the wine, lemon juice and oregano and bring to a boil over high heat. Add the mussels, cover and cook until they open, 3 minutes. Using a large slotted spoon, scoop out the mussels and add to the warmed bowl.
Add the beans, dill and chives to the pot and simmer, stirring, until the beans are hot. Season with salt and pepper. Off the heat, stir in the feta. Pour the beans into a deep platter and serve with the mussels.
Nutrition Information Per Serving: 589 calories 56 milligrams of carbohydrates 17 milligrams of fat 4.9 milligrams of saturated fats 44 milligrams of protein 13 milligrams of fiber.
Suggested Pairing: White Burgundy has terrific acidity and rich fruit that aren't overshadowed by oak.