Recipe for Julienne fillet with tarbais beans in a casserole dish.

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. Allow to color for 3 minutes, then cover with cold water and add the drained beans. Bring to a boil, then lower the heat and let cook for 1 hour at a gentle simmer.

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

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