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Mussels with chorizo, beans & cavolo nero | Daily Dine

Mussels with chorizo, beans & cavolo nero

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

dinnermain coursesupperbeans🍂winter

0

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Servings: 2

Nutritional Information

calories:596 kcal

Fat:26 g

saturated fat:8 g

Carbohydrate:24 g

Sugar:5 g

dietary fiber:10 g

protein:49 g

sodium:3.4 mg

Ingredients

2 shallots finely chopped

1 small bunch parsley stalks and leaves separated and chopped

2 garlic cloves finely chopped

1 100g cooking chorizo skin removed and chopped

1 tbsp Olive oil

1 100g cavolo nero stems discarded, leaves shredded

1 150ml white wine or sherry

1 400g can cannellini beans drained and rinsed

1 500g mussels cleaned and beards removed

1 lemon halved

Instructions

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.