Mussels are another Valentine’s day classic. Often, they are cooked as a starter. This dish, however, is more substantial and is intended as a main course. This is also quick to cook, so you can spend more time with your Valentine. In this recipe the strong flavours of the mussels, chorizo and cavolo nero are mellowed by the cannellini beans.
Prep time 15 minutes/Cook time 10 minutes/serves 2
Ingredients:
2 shallots, finely chopped
small bunch of parsley, stalks and leaves separated and chopped
2 garlic cloves, finely chopped
100g (3 ½ oz) cooking chorizo, skin removed and chopped
1 tbsp olive oil
100g (3 ½ oz) cavolo nero, stems discarded, leaves shredded
150ml (3/5 cup) white wine or sherry
400g (14 oz) can cannellini beans, drained and rinsed
500g (1 lb) mussels, cleaned and beards removed
1 lemon, halved
Method:
Heat the oil in a large, lidded pan or casserole dish. Add the shallots, parsley stalks, garlic and chorizo and fry gently until the shallots are softened (about 5 mins). Add the cavolo nero and cook for a couple more minutes, then pour in the wine and cook for another 1 minute.
Stir in the beans, then add the mussels, ensuring they’re well coated with the sauce, and cover the pan with the lid. Cook for a few minutes, shaking the pan to release the mussel juices, until they’ve all opened (discard any that haven’t). Turn into a serving dish, scatter over the parsley leaves and squeeze over the lemon juice then serve.
