'Nduja mussels
Serves 2
Easy
Total time:
Lift a bowl of mussels with punchy 'nduja and the light aniseed flavour of fennel seeds
Skip to ingredients
- 1 tbsp olive oil
- 1 small bulb fennelthinly sliced
- 1 clove garlicthinly sliced
- ½ tsp fennel seedslightly crushed
- 50g ’nduja(see notes below)
- 150ml white wine
- 1kg musselscleaned
- ½ a small bunch corianderchopped
- to serve toasted sourdough
Nutrition: per serving
- kcal394low
- fat21.4g
- saturates6.1g
- carbs8.4g
- sugars2.8g
- fibre3.6g
- protein28.2g
- salt2.5g
Method
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.
