Mussels with chorizo, beans & cavolo nero served in a bowl

Mussels with chorizo, beans & cavolo nero

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(2 ratings)

Prep: 15 mins Cook: 10 mins


Serves 2

Team the bold flavours of mussels and chorizo with mellow cannellini beans and cavolo nero for a tasty, light meal. Ideal for a romantic evening

Nutrition and extra info

Nutrition: Per serving

  • kcal596
  • fat26g
  • saturates8g
  • carbs24g
  • sugars5g
  • fibre10g
  • protein49g
  • salt3.4g
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  • 2 shallots, finely chopped



    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • small bunch parsley, stalks and leaves separated and chopped



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 2 garlic cloves, finely chopped
  • 100g cooking chorizo, skin removed and chopped



    A coarsely textured, spiced pork sausage widely used in Spanish and Mexican cooking. It is made…

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 100g cavolo nero, stems discarded, leaves shredded
    Cavolo nero

    Cavolo nero

    ca-voll-oh nee-ro

    A loose-leafed cabbage from Tuscany, Italy. The leaves are a very dark green, almost black,…

  • 150ml white wine or sherry
  • 400g can cannellini beans, drained and rinsed
  • 500g mussels, cleaned and beards removed



    Once regarded as the poor relation of the shellfish family because of their small size and…

  • 1 lemon, halved



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…


  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.

  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.

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