Mussels with chorizo, beans & cavolo nero

• shallots↗2

  finely chopped

• parsley↗small bunch

  stalks and leaves separated and chopped

• garlic cloves↗2

  finely chopped

• cooking chorizo↗100g g

  skin removed and chopped

• olive oil↗1 tbsp tbsp
• cavolo nero↗100g g

  stems discarded, leaves shredded

• white wine↗150ml ml

  or sherry

• cannellini beans↗400g can g

  drained and rinsed

• mussels↗500g g

  cleaned and beards removed

• lemon↗1

  halved

Step-by-step instructions

1. 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.

2. 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.