Home > Recipes > Clam recipes > Mussels and clams with beans and sobrasada

Mussels and clams with beans and sobrasada

Name: Mussels and clams with beans and sobrasada
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Yield: Serves 4
Ingredients: 2 tbsp light olive oil; 3 shallots, thinly sliced; 2 fat garlic cloves, crushed; 1 tsp fennel seeds, bashed; 200g sobrasada, casing removed, broken into small pieces (see Easy Swaps); 100ml dry sherry (manzanilla or fino work well); 2kg sustainable clams and mussels; Handful each flatleaf parsley and dill, roughly chopped; 400g tin cannellini beans, rinsed and drained; Juice ½ lemon; Crusty bread

By: Jess Meyer
Former deputy food editor, delicious.

Published: 1 Apr 22
Updated: 18 Mar 24

Mussels and clams with beans and sobrasada

For dinner with a difference, try this impressive mussels recipe. Simmer mussels and clams with sherry, white beans and sobrasada sausage.

Give a bowl of mussels a French twist with wine, tomato and basil in this quick recipe.

Easy
March 2022

Test kitchen approved

Serves 4
Hands-on time 15 min. Simmering time 8 min

For dinner with a difference, try this impressive mussels recipe. Simmer mussels and clams with sherry, white beans and sobrasada sausage.

Give a bowl of mussels a French twist with wine, tomato and basil in this quick recipe.

Dairy-free recipes

Nutrition: per serving

Calories: 683kcals
Fat: 35.6g (9.1g saturated)
Protein: 43.3g
Carbohydrates: 36.2g (4.2g sugars)
Fibre: 8.5g
Salt: 4.1g

Save recipe

Save

Save recipe Print

Rate

Ingredients

2 tbsp light olive oil
3 shallots, thinly sliced
2 fat garlic cloves, crushed
1 tsp fennel seeds, bashed
200g sobrasada, casing removed, broken into small pieces (see Easy Swaps)
100ml dry sherry (manzanilla or fino work well)
2kg sustainable clams and mussels
Handful each flatleaf parsley and dill, roughly chopped
400g tin cannellini beans, rinsed and drained
Juice ½ lemon
Crusty bread

Cook Mode Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

Heat the oil over a medium heat in a large lidded pan. Add the shallots and a pinch of salt and cook for 5-6 minutes until softened and beginning to colour. Add the garlic and fennel seeds, then cook for another minute.
Add the sobrasada and cook for 2-3 minutes. The paste will melt and darken. Stir in the sherry and clams/mussels, then cover with a tight-fitting lid and turn down the heat to a simmer. Cook for 6 minutes, shaking the pan halfway through, until the shells have opened. Gently stir in the herbs, beans and lemon juice, then cook for 1-2 minutes more.
Meanwhile, toast slices of crusty bread in a hot griddle pan (if you have one). Serve the clams and mussels with the smoky charred bread on the side.

Recipe from March 2022 Issue

Nutrition

Nutrition: per serving

Calories: 683kcals
Fat: 35.6g (9.1g saturated)
Protein: 43.3g
Carbohydrates: 36.2g (4.2g sugars)
Fibre: 8.5g
Salt: 4.1g

delicious. tips

Easy swaps: Sobrasada is a spreadable type of chorizo from Mallorca. Find it online at Ocado or Basco Fine Foods, or use finely chopped chorizo instead. For a hotter kick, use ’nduja (but only use about half the amount as it’s powerful stuff).