Left Continue shopping
Your Order

You have no items in your cart

Mussels with chorizo, beans & cavolo nero

Mussels with chorizo, beans & cavolo nero

  • 2 shallots , finely chopped
  • small bunch parsley , stalks and leaves separated and chopped
  • 2 garlic cloves , finely chopped
  • 100g cooking chorizo , skin removed and chopped
  • 1 tbsp olive oil
  • 100g cavolo nero , stems discarded, leaves shredded
  • 150ml white wine or sherry
  • 400g can cannellini beans , drained and rinsed
  • 500g mussels , cleaned and beards removed
  • 1 lemon , halved

Gently cook the shallots, parsley stalks, garlic and chorizo in the oil in a large pan with a lid or casserole dish until the shallots are softened – about 5 mins. Add the cavolo nero and cook for a couple more mins, then add the wine and cook for another 1 min.

Stir in the beans, then add the mussels, ensuring they’re well coated with the sauce, and cover with the lid. Cook for a few mins, shaking the pan to release the mussel juices, until they’ve all opened (discard any that haven’t). Scatter over the parsley leaves and squeeze over the lemon to serve.
January 28, 2022