Fragrant Gigante Beans with Garlic Confit and Mussels
- ACTIVE: 1 HR
- TOTAL TIME: 2 HRS Plus overnight soaking
- SERVINGS: 4
Mussels are lean, but the huge hunks of bread and french fries they're usually served with are very caloric. Chef Michael Psilakis of New York City's Kefi and Fish Tank cleverly serves his mussels with fiber-rich beans instead to sop up the delicious juices.
Plus: How to Cook Any Bean
- 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.
White Burgundy has terrific acidity and rich fruit that aren't overshadowed by oak.