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Roast cabbage with mussels & butter beans
A mellow, sweet and comforting recipe. The beans bring an indulgent creamy finish to this simple dish.
Serves2
CourseMain meal
Prepare5 mins
Cook30 mins
Total time35 mins
1 large Essential Pointed Spring Cabbage, cut into 8 wedges
2 tbsp Essential Olive Oil
250g frozen soffritto mix
2 tsp urfa chilli paste
400g can Essential Butter Beans, drained
500g fresh rope-grown mussels, scrubbed and debearded (discard any open or damaged mussels before cooking)
200ml dry cider
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.
Cook’s tip
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.
