• 1 onion, sliced
  • 2 tbsp olive oil
  • 200g cooking chorizo, sliced
  • 125g cherry tomatoes, halved
  • 2 garlic cloves, chopped
  • 2 sprigs of fresh thyme
  • 2 bay leaves
  • 100ml dry white wine (optional)
  • 1 Kallo Tomato and Herb Stock Cube, dissolved in 500ml boiling water
  • 2 400g tins cannellini beans, drained and rinsed
  • 200g fresh mussels, cleaned well (remove any that don’t close)
  • A small bunch flat leaf parsley, chopped
  • Salt and freshly ground black pepper
  • A squeeze of lemon juice and lemon wedges
  • Crusty bread to serve

How to make

  1. Heat the olive oil in a large saucepan and add the onion and chorizo. Fry over a medium heat for 10 minutes, stirring occasionally. Add the tomatoes, garlic, thyme and bay leaves and fry for couple more minutes.
  2. Pour in the wine, if using, and simmer until well reduced. Add the stock and beans and simmer together for 10 minutes. Season to taste with salt and pepper.
  3. Add the mussels and half of the parsley, cover the pan and gently simmer for 3-5 minutes or until the mussels are all open.
  4. Serve scattered with the rest of the parsley and drizzle with a little extra olive oil. Pop the lemon wedges on the side to squeeze over and serve with plenty of crusty bread.