Green lipped mussels with haricot bean & chorizo sausage

Main Dish
4 servings
15 min
25 min
Very Easy


Number of serving: 4
2 dozen green lipped mussels

4 cloves garlic, finely chopped

1 tin chopped tomatoes

1 cup of chicken stock

Haricot beans,

1 large leek, finely sliced

Thyme, handful

Handful Italian parsley, roughly chopped

200 g chorizo sausage, finely sliced


  • In a large pan fry the leek till soft on a low heat. Add garlic and cook for a further 2 minutes.
  • Add the tomatoes, stock, haricot beans, sliced sausages and thyme and simmer for 30 minutes, topping up with more stock if the liquid dries out.
  • Season the stew with salt and pepper. In a large separate pan, big enough to hold all the mussels, place one cup of water and bring to the boil.
  • Add all the mussels and place a lid on the mussels. Keep a medium heat under the pan to steam the mussels for eight minutes, until the shells have opened.
  • Remove mussels from the pan, discarding any mussels that have not opened.
  • To serve, place mussels on a large serving platter or individual plates and spoon over the stew mix.
    Sprinkle with chopped parsley.


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