Spicy Mussels With 'Nduja Recipe
There is something inherently theatrical about a big bowl of steaming mussels, and when you introduce the smoky, fiery depth of Calabrian ’nduja, it elevates simple shellfish into an absolute masterpiece. Seafood and pork are a classic combination, and the intense heat of the sausage pairs incredibly well with the natural sweetness of fresh mussels.
By using premium ingredients from the Carluccio's online deli, you can bring the vibrant, bold flavours of Southern Italy straight to your kitchen table in less than twenty minutes.
Here is how to create this stunning coastal classic at home.
Ingredients
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1 kg fresh mussels, cleaned and de-bearded
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2 generous tablespoons Carluccio's ’Nduja (or to taste)
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2 tablespoons Carluccio's Extra Virgin Olive Oil
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1 small fennel bulb, very finely sliced
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3 garlic cloves, finely sliced
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150 ml crisp, dry Italian white wine (such as a Vermentino or Pinot Grigio)
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A small handful of fresh flat-leaf parsley, roughly chopped
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Crusty artisan bread, to serve
The Method
1.Prepare the mussels:5 mins.Wash the mussels thoroughly in cold water. Discard any that are broken or remain open when given a sharp tap against the counter. Pull away the stringy 'beard' from the hinge of each shell. Drain and set aside.
2.Build the aromatic base:5 mins.Heat the extra virgin olive oil in a large, deep saucepan over medium heat. Add the finely sliced fennel and garlic. Cook gently for about 4 to 5 minutes until the fennel softens and turns translucent without letting the garlic brown.
3.Melt the ’nduja:2 mins.Add the two tablespoons of ’nduja directly into the pan. Use a wooden spoon to break it apart, stirring continuously until it fully melts down and dissolves into the oil, turning the entire mixture a vibrant, fragrant red.
4.Deglaze the pan:1 min.Pour in the dry white wine, turning the heat up to high. Let the liquid bubble furiously for a minute to cook off the harshness of the alcohol, combining beautifully with the spicy pork fat.
5.Steam the mussels:3-4 mins.Dump the cleaned mussels into the pan and immediately pop a tight-fitting lid on. Give the pan a good shake and let them steam on high heat for 3 to 4 minutes.
6.The finishing touches:1 min.Remove the lid. The mussels should now be wide open (discard any that have remained tightly shut). Toss through the fresh chopped parsley, allowing it to wilt into the broth.
1. Prepare the mussels: 5 mins.
Wash the mussels thoroughly in cold water. Discard any that are broken or remain open when given a sharp tap against the counter. Pull away the stringy 'beard' from the hinge of each shell. Drain and set aside.
2. Build the aromatic base: 5 mins.
Heat the extra virgin olive oil in a large, deep saucepan over medium heat. Add the finely sliced fennel and garlic. Cook gently for about 4 to 5 minutes until the fennel softens and turns translucent without letting the garlic brown.
3. Melt the ’nduja: 2 mins.
Add the two tablespoons of ’nduja directly into the pan. Use a wooden spoon to break it apart, stirring continuously until it fully melts down and dissolves into the oil, turning the entire mixture a vibrant, fragrant red.
4. Deglaze the pan: 1 min.
Pour in the dry white wine, turning the heat up to high. Let the liquid bubble furiously for a minute to cook off the harshness of the alcohol, combining beautifully with the spicy pork fat.
5. Steam the mussels: 3-4 mins.
Dump the cleaned mussels into the pan and immediately pop a tight-fitting lid on. Give the pan a good shake and let them steam on high heat for 3 to 4 minutes.
6. The finishing touches: 1 min.
Remove the lid. The mussels should now be wide open (discard any that have remained tightly shut). Toss through the fresh chopped parsley, allowing it to wilt into the broth.
1.Prepare the mussels:5 mins.Wash the mussels thoroughly in cold water. Discard any that are broken or remain open when given a sharp tap against the counter. Pull away the stringy 'beard' from the hinge of each shell. Drain and set aside.
2.Build the aromatic base:5 mins.Heat the extra virgin olive oil in a large, deep saucepan over medium heat. Add the finely sliced fennel and garlic. Cook gently for about 4 to 5 minutes until the fennel softens and turns translucent without letting the garlic brown.
3.Melt the ’nduja:2 mins.Add the two tablespoons of ’nduja directly into the pan. Use a wooden spoon to break it apart, stirring continuously until it fully melts down and dissolves into the oil, turning the entire mixture a vibrant, fragrant red.
4.Deglaze the pan:1 min.Pour in the dry white wine, turning the heat up to high. Let the liquid bubble furiously for a minute to cook off the harshness of the alcohol, combining beautifully with the spicy pork fat.
5.Steam the mussels:3-4 mins.Dump the cleaned mussels into the pan and immediately pop a tight-fitting lid on. Give the pan a good shake and let them steam on high heat for 3 to 4 minutes.
6.The finishing touches:1 min.Remove the lid. The mussels should now be wide open (discard any that have remained tightly shut). Toss through the fresh chopped parsley, allowing it to wilt into the broth.
The Golden Rule of Mussels: Always discard any raw mussels that are cracked or won't close when tapped, and discard any cooked ones that refuse to open after steaming.
How to Serve
Ladle the mussels into large, warmed bowls and pour over every last drop of the fiery, aromatic broth from the bottom of the pan. Serve immediately alongside plenty of grilled, crusty bread to mop up the spicy, wine-infused juices. For a true bistro feel, a side of hot, salty fries works beautifully too.
Buon Appetito!
