Green Lipped Mussels with Haricot Bean & Chorizo Sausage
The green lipped mussel is one of our most popular shell fish in New Zealand, there is an abundance of it growing wild along the many rocky shores of the West Coast where I live as well as a huge farming industry. So if you don’t fancy popping down to the beach and getting into the water at low tide to gather your own dinner then you can always pick them up at the super market at a ridiculously low price of $3 a kilo. For those who have never eaten a green lipped mussel they are 3 times as big as the black shell variety so offer a very substantial meal, my limit is about eight and I am full.
This recipe is based on a Spanish style stew with the addition of the local ingredient to give it a West Coast flavour.
Ingredients – serves 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
- 200g 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.