Mussels with ‘Nduja Butter Sauce
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
Ingredients
Units
Scale
- 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.
