Mussel and Sea Bean Salad

• 1 cup dry white wine
• 1 cup water
• 4 garlic cloves, 3 smashed, 1 minced
• 2 tablespoons minced celery
• 2 tablespoons minced red bell pepper
• 1 small onion, thinly sliced
• 1 bay leaf
• 2 pounds mussels, scrubbed and debearded
• 1/2 pound sea beans (see Note), soaked in cool water for 30 minutes and drained, or thin green beans
• 1/4 cup extra-virgin olive oil
• 2 tablespoons white wine vinegar
• 2 teaspoons minced tarragon
• 1/2 teaspoon Dijon mustard
• Salt and freshly ground pepper
• 2 cups shredded romaine lettuce

1. In a medium saucepan, combine the wine, water, smashed garlic, celery, red bell pepper, onion and bay leaf and bring to a boil.
2. Cover and simmer for 3 minutes.
3. Add the mussels, cover and cook over high heat for 3 to 5 minutes; remove the mussels to a bowl as they open.
4. Strain the cooking liquid and return it to the pan.
5. Remove the mussels from their shells and transfer to a bowl.
6. If using green beans, blanch them in the reserved mussel cooking liquid until bright green and tender, about 2 minutes.
7. Remove the beans with a slotted spoon, pat dry and let cool completely.
8. Cut the beans into 1 1/2-inch lengths.
9. In a bowl, whisk the oil with the vinegar, tarragon, mustard and minced garlic.
10. Season with salt and pepper.
11. Add the sea beans or green beans to the mussels and toss with 3 tablespoons of the vinaigrette.
12. Season with salt and pepper.
13. Toss the romaine with the remaining vinaigrette; mound on plates, top with the mussel salad and serve.

white wine, water, garlic, celery, red bell pepper, onion, bay leaf, mussels, beans, extravirgin olive oil, white wine vinegar, tarragon, mustard, salt, shredded romaine lettuce

Taken from www.foodandwine.com/recipes/mussel-and-sea-bean-salad (may not work)