Cassoulet de Morue à la Tante Claire

• 250 g/9 oz dried haricot beans
• 300 g/11

Soak the beans overnight in cold water. Soak the salt cod overnight under cold running water.

Put the mussels in a saucepan with the wine, shallots and parsley. Cover and cook over high heat, shaking the pan occasionally, until all the shells have opened. Remove the top shells, leaving the mussels in the half shells. Strain the cooking stock into another saucepan and keep it and the mus