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.
- 1kg live mussels
- 1 bulb fennel
- 2 banana shallots
- 2tsp Bart Garlic Paste
- 1tsp Bart Oregano
- 1⁄2 tsp Bart Chilli Flakes (optional)
- 100g nduja
- 250ml white wine
- 250ml double cream
- Bunch of parsley
- 1 lemon, cut into wedges
- Olive oil
- Bart Sea Salt and Black Pepper
- Loaf of sourdough or focaccia, to serve
- 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.