Mussels with chorizo, beans & cavolo nero
Ingredients
Method
STEP 1
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.
STEP 2
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.
- 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
Method
STEP 1
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.
STEP 2
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.
