This Nduja Mussels recipe is a rich and flavourful dish that combines the briny taste of fresh mussels with the fiery kick of nduja, whether you opt for diced nduja salami or Ben’s Farm Shop’s nduja jam. It’s a perfect blend of spice, aromatics, and freshness, with white wine and parsley adding a light touch to balance the heat. Serve these mussels with a warm baguette or sourdough to soak up the delicious sauce, or try them gratinéed for a cheesy, crispy finish. Perfect for a special meal or when you're craving bold, rustic flavours.
Heat oil over medium heat and add the shallots and garlic. Season lightly with salt, and cook, stirring frequently, until softened but not brown - 5 to 7 minutes.
Add whichever nduja you’re using and, using a wooden spoon, break it into pieces and stir vigorously to combine with shallots and garlic. Continue to cook, stirring frequently, until fat from 'nduja separates and shallots and garlic are stained red and fully coated with 'nduja – probably another 5 minutes. Add wine, increase heat to high and bring to a boil.
Add mussels, stir, cover, and cook, shaking pan constantly and peeking every 30 seconds to stir. Cook until all the mussels are open and take off the heat - 2 to 4 minutes.
Quickly transfer mussels to a warmed heatproof serving bowl.
Cover mussels with saucepan lid to keep warm. Add parsley, lemon juice, and zest to saucepan and stir to combine. Taste the liquid, and adjust seasoning with salt if needed.
Remove lid from the serving bowl, and pour contents of saucepan over mussels. Serve immediately with warmed or toasted bread, or if you fancy them ‘gratined’ in the half shell, make the nduja, shallot and garlic sauce in the same way but add a peeled and finely diced beef tomato with the nduja.
Cook the mussels, separately in the white wine. Remove with a slotted spoon and, when cool enough, pull off half the shells.
When the sauce begins to cool, mix in 250gms of ricotta and enough of the mussel cooking liquid to loosen things up a bit. Place a teaspoon of filling on each half mussel and lay them out in a roasting tray. Sprinkle with Panko bread crumbs and a little olive oil and grill for five minutes.
Ingredients
Directions
Heat oil over medium heat and add the shallots and garlic. Season lightly with salt, and cook, stirring frequently, until softened but not brown - 5 to 7 minutes.
Add whichever nduja you’re using and, using a wooden spoon, break it into pieces and stir vigorously to combine with shallots and garlic. Continue to cook, stirring frequently, until fat from 'nduja separates and shallots and garlic are stained red and fully coated with 'nduja – probably another 5 minutes. Add wine, increase heat to high and bring to a boil.
Add mussels, stir, cover, and cook, shaking pan constantly and peeking every 30 seconds to stir. Cook until all the mussels are open and take off the heat - 2 to 4 minutes.
Quickly transfer mussels to a warmed heatproof serving bowl.
Cover mussels with saucepan lid to keep warm. Add parsley, lemon juice, and zest to saucepan and stir to combine. Taste the liquid, and adjust seasoning with salt if needed.
Remove lid from the serving bowl, and pour contents of saucepan over mussels. Serve immediately with warmed or toasted bread, or if you fancy them ‘gratined’ in the half shell, make the nduja, shallot and garlic sauce in the same way but add a peeled and finely diced beef tomato with the nduja.
Cook the mussels, separately in the white wine. Remove with a slotted spoon and, when cool enough, pull off half the shells.
When the sauce begins to cool, mix in 250gms of ricotta and enough of the mussel cooking liquid to loosen things up a bit. Place a teaspoon of filling on each half mussel and lay them out in a roasting tray. Sprinkle with Panko bread crumbs and a little olive oil and grill for five minutes.