Mussels with chorizo, beans & cavolo nero

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

Description

• 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.