Domestic Diva's Braised Cassoulet

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1 cup cannellini beans (or other white bean) soaked overnight or for six hours (to soak, cover with two inches of water in a bowl)

2 tbsp grapeseed oil (or canola oil)

1 medium yellow onion chopped

2 celery stalks chopped

2 carrots peeled and chopped

1 garlic clove peeled and chopped

6 small yukon gold potatoes (or other small potato) chopped (about 2 cups)

2 andouillie sausages (or other savory chicken sausage) chopped (I use these organic sausages from WFs - the leftover 2 sausages are great for breakfast, chopped up into a tomato sauce, or tossed with veggies into pasta)

1/2 cup dry white wine (Typically, I use sauvignon blanc)

5 cups water (preferably filtered)

2 tbsp double concentrate tomato paste (the kind in the tube - recommend over canned because easier to save and reuse later)

1 bunch of thyme tied together with kitchen twine

1 bay leaf

1/2 lb Black Mussels

Lemon Juice

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