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A large bowl of stew with chunks of potatoe, beans, kale, and mussels with roasted garlic on the side

Savory Sofrito Mussel Stew with Bean and Potato

Skill Level: Medium

Makes: 3 to 4 servings

Made With:

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.


  • 1 can Patagonia Provisions Savory Sofrito Mussels
  • 1 tbsp. olive oil
  • ½ yellow onion, diced
  • 5 oz. spicy Portuguese linguiça sausage, fully cooked and diced (optional)
  • 1 medium potato, such as Yukon Gold or Red Bliss, diced
  • 1 ¾ cup broth (chicken or vegetable)
  • 1 (8 oz.) can pinto beans, drained and rinsed
  • 2 cups kale, chopped coarse

Putting It All Together

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