Mussels and clams with beans and sobrasada

Mussels and clams with beans and sobrasada
  • Serves icon Serves 4
  • Time icon Hands-on time 15 min. Simmering time 8 min

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.

Nutrition: per serving

Calories
683kcals
Fat
35.6g (9.1g saturated)
Protein
43.3g
Carbohydrates
36.2g (4.2g sugars)
Fibre
8.5g
Salt
4.1g
Calories
683kcals
Fat
35.6g (9.1g saturated)
Protein
43.3g
Carbohydrates
36.2g (4.2g sugars)
Fibre
8.5g
Salt
4.1g

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

Method

  1. 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.
  2. 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.
  3. 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.

delicious. tips

  1. Easy swaps: Sobrasada is a spreadable type of chorizo from Mallorca. Find it online at Ocado or Basco Fine Foods, or use finely chopped chorizo instead. For a hotter kick, use ’nduja (but only use about half the amount as it’s powerful stuff).

Recipe By

Jess Meyer

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