Full Recipe

Mussels in a Spicy Sauce with Tomatoes, Chorizo, Cannellini Beans and Cavolo Nero

Mussels in a Spicy Sauce

Mussels in a Spicy Sauce

This is one of our favourite meals using mussels – everything you need is in one dish, it’s full of flavour and you can make it as spicy as you like by using a milder or hotter chorizo. I like cooking it in this deep enamelled dish as you can take straight from the stove top to the table. When I steam the mussels open I use a Charles Viancin silicone lid on top of the dish. You can make the sauce quickly or if you have more time let in simmer and reduce to intensify the flavour. I keep topping it up a bit with the mussel stock. You’ll see I’m now including a shopping list of ingredients that come from La Cigale and/or our market stallholders.

  • Ingredients – no need to be too precise (this quality serves 3 or 4)
  • 2-3 scoops of fresh mussels (about 8 mussels per person), scrubbed and de-bearded
  • Up to a cup of white wine
  • 1 onion, finely chopped
  • 2 stalks of celery finely chopped
  • 4-6 cloves of garlic, crushed
  • 1 tin of cherry tomatoes or crushed tomatoes
  • 1 tbsp tomato paste
  • 1 tin of cannellini beans
  • As much or as little sliced chorizo as you like
  • ½ – 1 tsp sweet smoked paprika (optional)
  • Pinch of cayenne pepper or chilli flakes (optional depending on how hot the chorizo is)
  • Up to 1 cup of fish stock
  • Bunch of cavolo nero or kale, leaves stripped from stalks and roughly chopped or baby spinach leaves

Steam the mussels open in some of the wine and a little water. Drain the mussels and set them aside. Strain the liquid and also set it aside.

Heat a little oil in a large pot or Spanish enamelled mussel pot. Add the onion and celery and gently cook till soft but not brown. This will take 10-15 minutes. Just before this is ready add the sliced chorizo and cook for 3-4 minutes. Add the garlic, chilli if using and paprika and cook for another minute.

Next add the tomatoes, tomato paste, wine, liquid from the mussels and ½ cup of fish stock. Bring to the boil and simmer for at least 15-20 minutes. It needs to reduce a bit and thicken up. Add the beans and cook for another 15 minutes. Add more stock and/or water if necessary as it cooks.

Take about half the mussels from their shells and leave the rest in. About 5 minutes before you want to serve this, stir the cavolo nero into the tomato sauce. Cook for 2-3 minutes. Add all the mussels. Heat through and serve in large bowls with plenty of fresh bread.

Shopping List
Cherry tomatoes, cannellini beans, paprika – La Cigale Kitchen Shop
Chorizo – Salash and Bentru
Onion, garlic, celery, cavolo nero – Jason Your Heartland Greengrocer
Fish stock – Simon Gault