Tomales Bay Mussels atop Big Beans Crowned with a dollop of Garlic Mayonnaise

• 3 pounds fresh shelling beans, see Cook's Note below
• 1 bay leaf
• 1/4 cup plus 1 tablespoon olive oil
• 2 large yellow onions, chopped
• 15 sprigs thyme, leaves picked
• 2 tomatoes, chopped
• Kosher salt and freshly ground black pepper
• 1 1/2 pound cleaned mussels
• Pinch crushed red pepper
• 1 lemon, sliced
• 1/4 cup dry white wine
• Toasted bread crumbs and chopped parsley, for garnish
• Garlic mayonnaise as an accompaniment, recipe follows

1. Shell the beans.
2. Rinse them then put them in a saucepan.
3. Cover with water, add the bay leaf and bring to a simmer over medium heat.
4. When the beans are tender, remove them from the heat and drain them.
5. Meanwhile, heat 1/4 cup of olive in a large skillet over medium heat.
6. Add the onions and thyme and cook until the onions are soft, about 15 minutes.
7. Add the tomatoes; cook for 1 to 2 minutes then stir the mixture into the warm beans.
8. Season the beans with salt and pepper.
9. Heat the remaining tablespoon of olive oil in large pot over medium high.
10. Add the mussels, crushed red pepper, a slice of lemon and the wine.
11. Add the beans and simmer covered until the mussels open, about 10 minutes.
12. Take the mussels from the pot and put them into serving bowls.
13. Taste the beans and adjust the seasoning with salt and pepper.
14. Simmer the beans to reduce the excess liquid if necessary then spoon them over the mussels.
15. Serve mussels over beans and topped with brea crumbs and parsley and accompanied by Garlic Mayonnaise.
16. Cook's Note: Use whatever beans are freshest.
17. You will need about 3 cups shelled beans in all.
18. Creamed Garlic Mayonnaise:
19. 30 cloves garlic, peeled
20. 1 cup cream
21. 4 egg yolks*
22. 1/2 cup grapeseed oil
23. Lemon juice
24. Kosher salt and freshly ground black pepper
25. Preheat the oven to 350 degrees F.
26. Put the garlic in a large baking dish.
27. Add the cream, cover the dish and bake until the garlic is soft and the cream caramel colored, about 2 1/2 hours.
28. Beat the eggs yolks, Gradually whisk in grapeseed oil then whisk in the creamed garlic.
29. Season the mayonnaise with lemon juice, salt and pepper.
30. Refrigerate the mayonnaise until ready to serve.

fresh shelling beans, bay leaf, olive oil, yellow onions, thyme, tomatoes, kosher salt, mussels, red pepper, lemon, white wine, bread crumbs, garlic

Taken from www.foodnetwork.com/recipes/tomales-bay-mussels-atop-big-beanscrowned-with-a-dollop-of-garlic-mayonnaise-recipe.html (may not work)