How to cook :

Put dipping the Beans of Soissons one night.
Cook them in some water with the onion, the branch of thyme, the laurel, the carrot and the clove during two hours.
Dress monkfishes and detail them in big pieces.
Clean and wash mussels. Cook mussels in white wine. Cook the monkfish in the aroma of fishes.
Make reduce the aroma with the crème fraiche until the obtaining of the wished consistency.
Set.

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