Mussel & Bean Stew

Soak 250 g of manteiguinha beans for 24h in the refrigerator

Trim, peel and slice 2 red onions

Trim peel and thinly slice 4 garlic cloves

Dice 2 stalks of celery

Melt ½ cup of butter in a casserole

Sauté sliced red onions until translucent

Add diced celery. Sauté until translucent

Add thinly sliced garlic

Saute on medium heat for 10m while stirring to cook vegetables through

Deglaze with 300 ml of rosé wine

Simmer 3m to evaporate the alcohol

Add 500 ml of vegetable stock

Add 1 tbsp of garam masala

Add 1½ tbsp of curry powder

Add ½ tsp of madras curry powder and stir to incorporate

Add 250 g of soaked manteiguinha beans

Add 1½ cups of diced tomatoes

Cover the casserole and cook for 1h on low heat until beans are al dente

Remove lid, add 500 g of cooked and shelled mussels and stir

Cover and cook for 5m to release mussel flavor

Add 120 g of crème fraîche and stir to incorporate

Add flaky salt to taste

Zest 1 lime

Serve while hot

Garnish with 3 sprigs of parsley

Enjoy!