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Mussels with Nduja Butter Sauce
Make the most of British mussels as they come into season this September. Melting buttery Nduja into a classic white wine sauce gives a spicy twist in this quick, simple recipe.
Method
- Rinse the mussels under running cold water, discarding any that are open (and don’t close upon gently tapping them on a work surface). Remove the beard from the mussels by pulling the hair looking strands from the enclosed shell.
- Next, thinly slice the fennel. Heat a large saucepan with a good glug of olive oil over a medium heat. Add the fennel and slowly caramelise for 10 minutes. Meanwhile, slice the shallot and garlic. Add the shallot to the pan and cook for a further 2 minutes, followed by the garlic, oregano, and chilli flakes. Lightly season, and cook for a further minute. Add the nduja and cook for 1 minute more.
- Turn the heat up then add the wine, quickly followed by the mussels. Place a lid on top and leave to cook for 5 minutes, shaking the pan occasionally. Once cooked, discard any shells that haven’t opened. Pour in the cream and reduce for 2 minutes.
- Scatter in the parsley and serve with warm sourdough and lemon wedges.
