Mussels and clams with beans and sobrasada
- Portion size: Serves 4
- Hands-on time 15 min. Simmering time 8 min
- Difficulty: easy
For dinner with a difference, try this impressive mussels recipe. Simmer mussels and clams with sherry, white beans and sobrasada sausage.
Give a bowl of mussels a French twist with wine, tomato and basil in this quick recipe.
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Ingredients
- 2 tbsp light olive oil
- 3 shallots, thinly sliced
- 2 fat garlic cloves, crushed
- 1 tsp fennel seeds, bashed
- 200g sobrasada, casing removed, broken into small pieces (see Easy Swaps)
- 100ml dry sherry (manzanilla or fino work well)
- 2kg sustainable clams and mussels
- Handful each flatleaf parsley and dill, roughly chopped
- 400g tin cannellini beans, rinsed and drained
- Juice ½ lemon
- Crusty bread
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Method
- Heat the oil over a medium heat in a large lidded pan. Add the shallots and a pinch of salt and cook for 5-6 minutes until softened and beginning to colour. Add the garlic and fennel seeds, then cook for another minute.
- Add the sobrasada and cook for 2-3 minutes. The paste will melt and darken. Stir in the sherry and clams/mussels, then cover with a tight-fitting lid and turn down the heat to a simmer. Cook for 6 minutes, shaking the pan halfway through, until the shells have opened. Gently stir in the herbs, beans and lemon juice, then cook for 1-2 minutes more.
- Meanwhile, toast slices of crusty bread in a hot griddle pan (if you have one). Serve the clams and mussels with the smoky charred bread on the side.
Nutrition
- 683kcals Calories
- 35.6g (9.1g saturated) Fat
- 43.3g Protein
- 36.2g (4.2g sugars) Carbs
- 8.5g Fibre
- 4.1g Salt
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