Recipe for Julienne Fillet with Tarbais Beans in a Casserole

The day before, soak the beans.

On the day, sauté the chorizo in a pot without any fat. Add the garlic and onion, and mix. Let it brown for 3 minutes, cover with cold water, and add the drained beans. Bring to a boil, then reduce the heat and let simmer for 1 hour.

In a pot, place the cleaned mussels, the celery stalk, and the white wine. Cover and put on high heat. Stir in the pot. The mussels will open in 5 to 7 minutes. Drain and remove the shells. Set aside the mussels.

To finish, after 30 minutes of cooking, salt the beans. When the beans are cooked, gently place the julienne strips into the beans and let cook for 5 minutes. Add the mussels to warm them. Serve immediately, sprinkling with chopped parsley.