Bounce Magazine 76

Mussels
chorizo, beans
& cavolo nero
FEBRUARY 2019 | ISSUE #76
Team the bold flavours of mussels
and chorizo with mellow cannellini
beans and cavolo nero for a tasty,
light meal. Ideal for a romantic
evening.
Cooking doubles as a way to provide both
dinner for you and your date and a relaxing
and fun activity to do together. So why not
try this romantic recipe?
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.
2. Add the cavolo nero and cook for a
couple more mins, then add the wine and
cook for another 1 min.
3. 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).
Ingredients
• 2 shallots, finely chopped
• small 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
4. Scatter over the parsley leaves and
squeeze over the lemon to serve.
Recipe courtesy of bbcgoodfood
58