Name: Mussels with 'Nduja Butter Sauce
Prep time: 15 min
Cook time: 25 min
Total time: 45 min
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

Mussels with ‘Nduja Butter Sauce

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Author: Fallow
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

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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.

Find it online: https://fallowrestaurant.com/mussels-with-nduja-butter-sauce/

Mussels with ‘Nduja Butter Sauce

Ingredients

Instructions

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