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Savory Sofrito Mussel Stew with Bean and Potato

This one-pot wonder—with its delicious medley of potatoes, pinto beans, kale and savory mussels—is the perfect meal for a chilly evening or last-minute dinner party.


Makes 3-4 Servings


  • 1 can Patagonia Provisions Savory Sofrito Mussels
  • 1 tbsp. olive oil
  • ½ yellow onion, diced
  • 1 link linguica or chorizo sausage, approx. 5 oz., fully cooked and diced (optional)
  • 1 medium potato, such as Yukon Gold or Red Bliss, diced
  • 1 ¾ cup broth (chicken or vegetable)
  • 1 can pinto beans, drained and rinsed
  • 2 cups kale, chopped coarse


  • Heat olive oil in a pot over medium heat. Add onion, linguica and potato. Sauté until onion is translucent.
  • Add broth and bring to a simmer. Add pinto beans, kale and Mussels, including the liquid from can. Simmer for approx.10-15 minutes.
  • Season with salt and pepper to taste. Serve hot.

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