These Mussels with Chorizo, Beans and Cavolo Nero are from this months BBC Good Food Magazine and they were so easy! Mussels are the ideal ingredient as they are such a fast-track to low-fat protein and they’re also pretty cheap! The only thing is that you need to be a tiny bit careful when cooking. First off, use them on the day or the day after buying them. If you’re using them the next day, I’d cover them with a damp cloth and keep them in the fridge. Either way, before cooking make sure they are closed. If any are open, just knock them a couple of times on the kitchen counter or chopping board. If they don’t slowly close, they are probably dead and should be discarded. Once they are cooked, discard any unopened ones. So you want them closed when raw and opened when cooked. That might sound really wasteful but I find myself rarely throwing away a mussel.
As lovely as mussels are, there isn’t really a lot of meat in them. No big deal there, just cook more! But this recipe is actually mentor just 2 people. Any more than that and you would need some pretty sizeable cookware.
Feel free to swap the cooking chorizo for the regular cured salami. Cooking chorizo has a softer texture, which I prefer, but the salami is easier to find and dice and it has a much longer shelf life so you can have the most of these ingredients in the fridge waiting for you to pick up the mussels on your way home from wherever and you can have a lovely dinner soon after getting home.
- 2-5 shallots, finely chopped
- 2 cloves of garlic, finely chopped
- 100g cooking chorizo, finely chopped
- 100g cavolo nero, shredded
- 150ml white wine
- 1 tbsp olive oil
- 400g can of cannelloni beans, drained and rinsed
- 500g mussels, cleaned and beards removed
- 1 lemon and some fresh parsley to garnish
- Heat the oil in a large pot over a high hear and add the shallot, garlic and chorizo. Stir-fry for about 5 minutes or until the shallots have softened.
- Add the cavolo nero and stir-fry for another 2 minutes.
- Add the wine and cook for another minute.
- Stir in the means and mussels to that they are al coated in the sauce. Then clamp on the lid and cook for another 4 minutes, shaking the pot every so ofter so the mussel juices will mix with the sauce.
- Serve the mussels in bowls with plenty of the sauce to be mopped up with bread. Scatter over some parsley and a squeeze of lemon.