Mussels with ‘Nduja Butter Sauce: A Bold Twist on a Classic Seafood Dish
Mussels are a beloved shellfish, enjoyed in many cuisines around the world for their tender texture and briny flavour. One of the most iconic ways to prepare mussels is in a rich sauce, often incorporating garlic, white wine, or cream. However, for those looking to elevate this seafood classic, Mussels with ‘Nduja Butter Sauce offers a contemporary, chef-led twist that brings bold, smoky flavours to the table.
The Story Behind Mussels with ‘Nduja Butter Sauce
At the heart of this dish is ‘nduja, a spicy, spreadable pork sausage hailing from Calabria, Italy. ‘Nduja’s unique texture and flavour make it a perfect partner for seafood, especially mussels. Its intense heat, smoky undertones, and richness create a vibrant contrast to the delicate, briny nature of the mussels. This blend of Italian and seafood traditions showcases how diverse ingredients from different regions can harmonise to create something truly special.
Why Mussels with ‘Nduja Butter Sauce Stands Out
This dish is an ideal choice for those who want to enjoy restaurant-quality meals at home. It’s not only packed with flavour but also relatively easy to prepare. The star of the show, ‘nduja, melts beautifully into the butter, creating a sauce that is both rich and spicy, clinging to the mussels and adding depth to every bite. The result is a satisfying and luxurious meal that feels both rustic and refined.
In terms of presentation, this dish impresses with its deep, fiery colour from the ‘nduja butter sauce, contrasting beautifully with the glossy black mussel shells. Pair it with some crusty bread to soak up the sauce, and you have a complete meal that’s sure to impress both family and guests.
When preparing this dish, key tips include sourcing fresh mussels and high-quality ‘nduja, as these ingredients significantly impact the flavour profile.
Mussels with ‘Nduja Butter Sauce combines the best of both worlds: the fresh, briny taste of the sea and the rich, spicy flavours of southern Italy. This chef-led recipe is perfect for home cooks looking to try something new while staying true to traditional seafood flavours. Whether you’re preparing it for a dinner party or a cozy night in, this dish is sure to become a favourite in your recipe collection.
PrintMussels with ‘Nduja Butter Sauce
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
Ingredients
- 1kg fresh mussels
- 75–100g ‘Nduja
- 2 cloves garlic, finely chopped or grated
- 150ml double cream
- Sea salt
- Lemon
- 1 shallot, finely sliced
- Tbsp of oil
- 150ml dry white wine
- Large handful of chopped, fresh parsley
- 3 knobs of butter
Instructions
- Wash the mussels thoroughly, removing the beards and discard any that are broken.
- Place the ‘nduja in a small, hot pan and fry to release the oil for a minute or two, turn down the heat and add the garlic. Stir to cook for another minute then pour in the cream and allow to bubble. Season with a little salt and some fresh lemon juice and set aside.
- In another, larger pan with a lid, heat a tablespoon of oil, and add the shallots. Once softened, turn up the heat and add the mussels, white wine and cover. Allow the mussels to steam for a couple of minutes until opened.
- Pour on the ‘nduja sauce, scatter over the parsley and add a few a knobs of butter. Stir gently to coat the mussels and melt the butter.
- Serve hot with more lemon juice squeezed over.
