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

Mussels with chorizo, beans & cavolo nero

A star rating of 4.8 out of 5.6 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • 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: Per serving
NutrientUnit
kcal596
fat26g
saturates8g
carbs24g
sugars5g
fibre10g
protein49g
salt3.4g
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Ingredients

  • 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.

Recipe from Good Food magazine, January 2018

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A star rating of 4.8 out of 5.6 ratings
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