A rich and flavoursome dish.
For the mussels:
- 950g Mussels - cleaned & beards removed
- 20ml extra virgin olive oil
- 90g finely sliced shallots or onion
- 2 cloves garlic - thinly sliced
- 50g 'nduja - broken into pieces
- 250ml dry white wine
- 300ml passata - if you can't get passata add tinned chopped tomatoes
- 15g flat parsley - finely chopped
- 1 lemon - juiced and zested
- Sea salt and freshly ground black pepper
- Toasted sliced sourdough to serve
- Heat a pot over a medium heat and add the olive oil until hot.
- Add the shallots and garlic, season lightly with salt and allow to cook without any colour until softened. Add half the 'nduja, allow to cook and stir it frequently to allow the sausage to release its oils to coat the shallots and garlic.
- Turn up the heat, add the white wine and allow to reduce by half. Add the passata and bring to the boil. Once boiled remove from the heat and blend until smooth.
- Heat another large pot over a medium to heat high heat. Add the remaining ‘nduja, stir and cook quickly.
- Once the sausage is lightly coloured add the cleaned mussels. Place a lid on top and give the pot a shake. The mussels will start to release their own juice and begin to create steam. Carefully remove the lid and add the blended sauce.
- Using a wooden or metal spoon stir and return the lid to the pot.
- Allow to cook and steam, occasionally shaking the pot, for about 3-4 minutes or until all the mussels are opened. Remove from the heat.
- Discard any mussels that haven't opened at this stage. Using a slotted spoon carefully spoon the mussels into your serving dish.
- Add the parsley, lemon juice & zest to the sauce.
- Check the seasoning and pour the sauce over the mussels.