
'Nduja mussels
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Ingredients
- 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
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.