Mussels with Nduja

Mussels with Nduja, which combines the rich, smoky heat of nduja with the briny, sweet flavour of mussels. This dish is perfect for a cosy dinner and pairs well with crusty bread to soak up the flavourful broth.

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Course: Appetizer, Entree, Main Course

Cuisine: Italian, Mediterranean

Keyword: French Mussels, Nduja, Spicy Mussels

Prep Time: 10

Cook Time: 15

Servings: people

Calories: 619kcal

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!

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