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.
