Fallow Restaurant London

Mussels with ‘Nduja Butter Sauce


Mussels with ‘Nduja Butter Sauce

  • Author: Fallow
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes


Units Scale
  • 1kg fresh mussels
  • 75100g ‘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


  1. Wash the mussels thoroughly, removing the beards and discard any that are broken.
  2. 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.
  3. 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.
  4. 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.
  5. Serve hot with more lemon juice squeezed over.

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