Mussels with 'nduja and gremolata

PT20M

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Ingredients

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Mussels

Gremolata

1

Begin by cleaning the mussels, removing the beards and discarding of any with broken shells or that don't close when firmly tapped

2

Make the gremolata by picking the parsley leaves from their stalks and chopping them up. Mix with the rest of the ingredients, then taste and season with salt and pepper

3

Add a splash of oil to a large pan with a lid over a medium-high heat. Finely slice the shallot

4

Once hot, add the shallot, mussels and white wine to the pan and immediately cover with the lid. Steam-cook, occasionally shaking the pan, for 3-4 minutes or until all the shells have opened up

  • 150ml of white wine
5

Pass the mussels through a colander set over a bowl to collect the cooking juices. Discard any mussels which still remain closed and pick the mussel meat out of the open shells. Gently pull the mussel shells into 2 halves and reserve the neater halves for plating

6

Place a frying pan over a medium heat and gently fry the 'nduja in a small splash of oil. Once heated through, add the butter and the mussel cooking juices to create a delicious sauce

7

Add the picked mussels to the pan and toss to coat and warm through

8

To serve, arrange the shells onto the plates and carefully place the mussels back in the shells. Spoon over the spicy 'nduja sauce and finish with the gremolata

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