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
Lemon juice
Kosher salt and freshly ground black pepper
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.
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. 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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1881.34 Kcal (7877 kJ)
Calories from fat	896.42 Kcal
		% Daily Value*
Total Fat	99.6g	153%
Cholesterol	415.52mg	139%
Sodium	4440.56mg	185%
Potassium	1443.18mg	31%
Total Carbs	96.47g	32%
Sugars	3.03g	12%
Dietary Fiber	32.06g	128%
Protein	127.86g	256%
Vitamin C	53.7mg	89%
Iron	13.9mg	77%
Calcium	127.5mg	13%

Amount Per 100 g
Calories	149.56 Kcal (626 kJ)
Calories from fat	71.26 Kcal
		% Daily Value*
Total Fat	7.92g	153%
Cholesterol	33.03mg	139%
Sodium	353mg	185%
Potassium	114.72mg	31%
Total Carbs	7.67g	32%
Sugars	0.24g	12%
Dietary Fiber	2.55g	128%
Protein	10.16g	256%
Vitamin C	4.3mg	89%
Iron	1.1mg	77%
Calcium	10.1mg	13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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