Add a punch of ’nduja (spicy comfortable sausage) to your mussels – they are going to be out-of-this-world scrumptious.
Timings
Prep time: quarter-hour
Cook time: quarter-hour
Serves
4
Ingredients
- 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
Method
- Wash and debeard the mussels. If any are open, give them a couple of faucets with a knife – discard any that don’t shut.
- 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.
- Add the ’nduja and peppers and prepare dinner for one more jiffy, till the ’nduja paste has melted down.
- 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.
- 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.
- 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)
https://www.telegraph.co.uk/recipes/0/nduja-mussels-recipe/