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
Prep:15 mins
Serves 2
2 shallots, finely choppedsmall bunch parsley, stalks and leaves separated and chopped2 garlic cloves, finely chopped100g cooking chorizo, skin removed and chopped1 tbsp olive oil100g cavolo nero, stems discarded, leaves shredded150ml white wine or sherry400g can cannellini beans, drained and rinsed500g mussels, cleaned and beards removed1 lemon, halved
STEP 1Gently 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 2Stir 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.
