Mussels with chorizo, beans & cavolo nero

beans cavolo nero chorizo dinner in season january mussels winter

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Source

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

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.