Serve these 'Nduja mussels, then check out our tarragon and vermouth mussels, Thai red curry mussels, miso mussels and more mussels recipes.


  • 1 tbsp olive oil
  • 1 small bulb fennel, thinly sliced
  • 1 clove garlic, thinly sliced
  • ½ tsp fennel seeds, lightly crushed
  • 50g ’nduja, (see notes below)
  • 150ml white wine
  • 1kg mussels, cleaned
  • ½ a small bunch coriander, chopped
  • to serve toasted sourdough


  • STEP 1

    Heat the olive oil in a pan and cook the fennel for 10 minutes until caramelised and soft. Stir in the garlic and cook for 1 minute before adding the fennel seeds and ’nduja, and breaking up with the back of a spoon. Pour in the white wine, add the mussels and stir really well. Put on a lid and cook for 5 minutes, shaking the pan until all of the mussels have opened (discard any that stay closed). Stir really well, add the coriander and stir again, then serve with the sourdough.

’Nduja is a spicy spreadable salami from Italy which can be eaten spread onto bread or crackers, or used in cooking. Find it in Italian delis and larger supermarkets.

Try more of our mussels recipes here...

Easy Mussels Recipe with Orzo and ’Nduja


Adam Bush Chef Portrait
Adam BushDeputy food editor

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