Green lipped mussels with haricot bean & chorizo sausage

Ingredients

• 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

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Preparation

• 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.