‘Nduja mussels recipe | EUROtoday

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Add a punch of ’nduja (spicy comfortable sausage) to your mussels – they are going to be out-of-this-world scrumptious.


Prep time: quarter-hour

Cook time: quarter-hour




  • 1kg contemporary mussels
  • 25g butter
  • 4 echalion shallots, finely sliced
  • a couple of thyme sprigs
  • 2 massive garlic cloves, finely chopped
  • 80g 'nduja paste (from a jar)
  • 3 chargrilled crimson peppers (from a jar), drained and chopped
  • 250ml white wine
  • a small bunch of flat-leaf parsley, chopped
  • lemon wedges, to serve
  • crusty bread, to serve


  1. Wash and debeard the mussels. If any are open, give them a couple of faucets with a knife – discard any that don’t shut.
  2. Heat the butter in a big saucepan for which you’ve a lid, over a low to medium warmth. Add the shallots, thyme and garlic. Sauté for a couple of minutes till the shallots are tender.
  3. Add the ’nduja and peppers and prepare dinner for one more jiffy, till the ’nduja paste has melted down.
  4. Add the wine and mussels and put the lid on the pan. Steam for about 5 minutes, shaking the pan midway by way of to make sure the mussels prepare dinner evenly. Check all of the mussels have opened and if not, give it a minute or so longer. Discard any nonetheless closed after this time.
  5. Taste the cooking broth and season with salt and pepper (the ’nduja will probably be salty, so chances are you’ll not want a lot salt), then stir in many of the parsley.
  6. Serve with lemon wedges to squeeze over, the remaining parsley and chunks of bread to mop up the broth.

Recipe from BOLD: Big Flavour Twists to Classic Dishes by Nisha Katona (Nourish Books, £30)