A mellow, sweet and comforting recipe. The beans bring an indulgent creamy finish to this simple dish.
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Preheat the oven to 200ºC, gas mark 6. Put the cabbage into a roasting tin, drizzle over 1 tbsp olive oil and 6 tbsp water, then season and roast for 30 minutes, or until tender and turning golden at the edges.
Warm the remaining olive oil in a large saucepan, then add the soffritto mix and urfa paste. Season and fry for 15- 20 minutes, partially covered, until tender. If it begins to look dry, add a splash of water. Stir in the butter beans, plus 200ml water. Cover and allow to gently bubble for 10 minutes.
Check all the mussels are closed, discarding any that remain open or have damaged shells. Add them to the pan with the cider, then cover and cook for 3-4 minutes, until all the mussels open (discard any that do not). Stir through the tarragon and serve.
If the cabbage is colouring too quickly but isn’t yet tender, add a splash more water to the tray and check on it after 5 minutes. The butter beans can be replaced with Essential Cannellini Beans. Mussels are high in zinc, which helps maintain healthy hair, skin and nails.
Typical values per serving when made using specific products in recipe
Energy | 2,043kJ/ 489kcals |
|---|---|
Fat | 19g |
Saturated Fat | 2.8g |
Carbohydrates | 35g |
Sugars | 20g |
Fibre | 15g |
Protein | 30g |
Salt | 1.4g |
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