- 2 shallots, finely chopped
Shallot
shal-lotRelated to the onion (as opposed to being a younger version of it), shallots grow in clusters at…
- small bunch parsley, stalks and leaves separated and chopped
Parsley
par-sleeOne of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- 2 garlic cloves, finely chopped
- 100g cooking chorizo, skin removed and chopped
Chorizo
chore-reeth-ohA coarsely textured spiced pork sausage widely used in Spanish and Mexican cooking. It is made…
- 1 tbsp olive oil
Olive oil
ol-iv oylProbably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 100g cavolo nero, stems discarded, leaves shredded
Cavolo nero
ca-voll-oh nee-roA loose-leafed cabbage from Tuscany, Italy. The leaves are a very dark green, almost black,…
- 150ml white wine or sherry
- 400g can cannellini beans, drained and rinsed
- 500g mussels, cleaned and beards removed
Mussels
mus-selsOnce regarded as the poor relation of the shellfish family because of their small size and…
- 1 lemon, halved
Lemon
le-monOval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
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.
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.
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