This Mussels with Nduja recipe is the perfect way to elevate classic mussels with a spicy, Italian twist. The rich, creamy broth gets its smoky heat from nduja, a spreadable Italian sausage that adds incredible depth to seafood. Paired with a splash of white wine, garlic, and fresh lemon zest, these mussels are ideal for cosy nights at home or a show-stopping dinner party dish. If you’re ready to bring some vibrant Mediterranean flavours to your table, this recipe is a must-try!
What is Nduja, and Why Use It in Mussels?
Nduja is a spicy, spreadable sausage from Calabria, Italy, known for its smoky flavour and rich heat. This ingredient adds an incredible depth of flavour to seafood, making it the perfect pairing for mussels recipes. Nduja melts beautifully into the broth, creating a savoury, spicy base that elevates the natural sweetness of the mussels.
Ingredients for Mussels with Nduja Recipe:
- 1 kg fresh mussels, cleaned and debearded (this feeds two as a main meal or 4 as a starter)
- 2 tbsp olive oil
- 1 medium shallot, finely chopped
- 3 garlic cloves, thinly sliced
- 1/4 cup nduja sausage
- 1/2 cup dry white wine
- 1 cup fish or chicken stock
- 1/3 cup heavy cream
- Zest of 1 lemon
- Fresh parsley, chopped
- Salt & pepper to taste
- Crusty bread, for serving
Tips for Perfect Mussels with Nduja
- Spice Level: If you love spice, add a little extra nduja, but keep in mind that a small amount brings plenty of heat.
- Skip the Cream for a Lighter Broth: Want to keep the broth lighter? You can omit the cream and still enjoy a beautifully flavourful dish.
- Serve with Wine: Pair this recipe with a crisp white wine like Sauvignon Blanc to balance out the spicy, creamy broth.
Why You’ll Love This Mussels with Nduja Recipe
Mussels with nduja are not only delicious but also an easy way to bring a restaurant-quality meal to your table. With minimal prep, this dish is perfect for a weeknight dinner or special occasions. The rich flavours, creamy broth, and hint of lemon zest create a memorable taste that’s bound to impress. Plus, using fresh mussels and high-quality nduja really takes this dish to the next level.
FAQs About Mussels with Nduja
What is nduja, and where can I find it?
Nduja is a spicy, spreadable Italian sausage made from pork, chili peppers, and spices. Look for it in Italian grocery stores, specialty delis, or online.
What type of mussels should I use?
Fresh, high-quality mussels are ideal for this recipe. I prefer black mussels but you can use green also. Be sure to clean and debeard them before cooking.
Can I use something other than mussels?
Yes! Clams or Pippies work well with this broth too.
How Many Mussels per Person? When cooking mussels as a main course, plan for 500 grams (about 1 pound) of mussels per person. This ensures a satisfying portion, especially when served with bread or pasta to complement the broth. For an appetizer, 250 grams (about 1/2 pound) per person is usually sufficient.
What if I can’t find Nduja? If you can’t find nduja or want to try something different, there are several great substitutes that bring similar spicy, smoky notes to this recipe. Spicy chorizo is one of the best alternatives; simply chop or crumble it finely to allow it to blend into the broth. If you prefer a vegetarian option, a mix of smoked paprika, crushed red pepper, and a touch of olive oil can provide a similar kick and smoky undertone.
Serving Ideas for Mussels with Nduja
- Crusty Bread: This dish is perfect with crusty bread to soak up all the delicious, spicy broth.
- Pasta: Serve the mussels and broth over spaghetti or linguine for a hearty main course.
- Salad: A light, simple salad pairs nicely to balance the richness of the mussels.
Give this recipe a try, and let us know how you liked it in the comments below! If you make it, don’t forget to tag us on Instagram @ThreeFriendsCook so we can see your delicious creations.
Happy cooking!
Mussels with Nduja
Equipment
- 1 large pot with lid
Ingredients
- 1 kg fresh mussels cleaned and debearded
- 2 tbsp olive oil
- 1 medium shallot finely chopped
- 3 garlic cloves thinly sliced
- 1/4 cup nduja sausage
- 1/2 cup dry white wine
- 1 cup fish or chicken stock
- 1/3 cup heavy cream
- zest of 1 lemon
- fresh parsley chopped
Instructions
Clean the Mussels:
- Rinse the mussels under cold water, scrubbing to remove any debris, and debeard them. Discard any mussels that don’t close when tapped
Sauté Shallots and Garlic:
- In a large pot, heat olive oil over medium heat. Add the shallot and cook until softened, about 3-4 minutes. Add the garlic and cook for another minute until fragrant.
Add the Nduja
- Stir in the nduja, breaking it up with a spoon. Let it melt and release its oils for 2-3 minutes.
Add Wine and Stock:
- Pour in the white wine, scraping up any bits on the bottom of the pot. Allow it to simmer for 2 minutes, then add the fish or chicken stock and bring to a gentle boil.
Cook the Mussels:
- Add the mussels to the pot, cover, and cook for 4-6 minutes, or until the mussels open. Stir occasionally for even cooking, and discard any closed mussels.
Finish with Cream:
- Reduce the heat, add the cream and lemon zest and stir to combine. Sprinkle with fresh parsley.
Serve:
- Ladle the mussels and broth into bowls and serve with crusty bread to soak up the flavourful broth!
Video
Nutrition
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