Mussels with Chorizo, Beans & Cavolo Nero
This dish is a symphony of flavors, combining the briny taste of mussels, the smoky spice of chorizo, the hearty texture of beans, and the earthy tones of cavolo nero. It’s a meal that’s sure to impress, whether you’re cooking for a weeknight dinner or a special occasion. The ingredients are simple, but the result is a dish that’s anything but ordinary.
You can also check out our other Seafood Recipes.
Mussels with Chorizo, Beans & Cavolo Nero
Enjoy a delicious seafood dish from the Spanish coast.
Ingredients
- 1 lbs mussels cleaned and beards removed
- 1 can cannellini beans about 14 oz, drained and rinsed
- 4 oz cooking chorizo skin removed and chopped
- 4 oz cavolo nero stems discarded, leaves shredded
- ⅔ cup white wine or sherry
- 2 pcs shallots finely chopped
- 1 pc small bunch of parsley stalks, and leaves separated and chopped
- 1 pc lemon halved
- 2 cloves garlic finely chopped
- 1 tbsp olive oil
Instructions
- 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 minutes, then add the wine and cook for another 1 minute.
- 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 minutes, shaking the pan to release the mussel juices, until they’ve all opened.
- Scatter over the parsley leaves and squeeze over the lemon to serve.
