TODAY’S RECIPE: Mussels, chorizo, beans & cavolo nero
FRIDAY supper. Serves: 2. Ingredients
2 shallots, finely chopped Bunch parsley, stalks and leaves separated and chopped 2 garlic cloves, finely chopped 100g cooking chorizo, skin removed and chopped 1 tbsp olive oil 100g cavolo nero, stems discarded, leaves shredded 150ml white wine or sherry 400g can cannellini beans, drained and rinsed 500g mussels, cleaned and beards removed 1 lemon, halved
Method
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 five minutes. Add the cavolo nero and cook for a couple more mins, then add the wine and cook for another minute.
Stir in beans, then add mussels, ensuring they’re well coated with the sauce, and cover with lid. Cook for a few minutes, shaking pan to release mussel juices, until they’ve all opened (discard any that haven’t). Scatter parsley leaves and squeeze over lemon to serve.