Easy Mussels Recipe with 'Nduja

‘Nduja mussels

  • serves 2
  • Easy

Lift a bowl of mussels with punchy 'nduja and the light aniseed flavour of fennel seeds



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


  • 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

Nutritional Information

  • Kcals 394
  • Fat 21.4g
  • Saturates 6.1g
  • Carbs 8.4g
  • Sugars 2.8g
  • Fibre 3.6g
  • Protein 28.2g
  • Salt 2.5g