1 Cover the beans with plenty of cold water and leave to soak overnight. The next day drain the beans and tip into a pan. Pour in enough fresh water to cover them by 5cm/2", add the bay leaf, thyme and 2 peeled garlic cloves. 2 Bring to the boil, skimming any scum from the surface as it appears, lower the heat and simmer for about an hour or until the beans are very soft. 3 Raise the heat and boil rapidly until most of the liquid has disappeared. Discard the thyme stalks and bay leaf. Put the mussels and wine into a pan, cover and cook over a high heat for 3-4 minutes until they have opened. Strain through a colander set over a bowl to catch the cooking liquor. 4 When cool enough, remove the meats from 3/4 of the shells, discarding any that have remained closed. 5 Slice the rest of the garlic into a large pan and add the olive oil. Slowly heat the oil and as soon as it sizzles, add the tomatoes and simmer for 2-3 minutes. 6 Add the beans and 150ml/5fl oz mussel cooking liquor. Simmer for five minutes until the liquid has reduced to a rich creamy sauce. Season with pepper and salt if necessary (but you wont need any because mussels are quite salty). 7 Add the mussels and simmer for 1-2 minutes until they have heated through. Stir in the chopped parsley and spoon into four warmed soup plates to serve. Recipe by: Rick Stein