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.
One Serving 589 cal, 56 gm carb, 17 gm fat, 4.9 gm sat fat, 44 gm protein, 13 gm fiber.
White Burgundy has terrific acidity and rich fruit that aren't overshadowed by oak.
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