Mussels with 'nduja and gremolata

GBC Lewis Mussels FILM 1080P 30 11 2021
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Cook up these spicy 'nduja mussels in just 20 minutes, making it an ideal treat for a midweek meal. Drizzled over is an easy gremolata of fresh parsley, lemon and garlic which cuts through the fiery 'nduja sauce.

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First published in 2021








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


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


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


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

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


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


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


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

Having grown up regularly visiting the family allotment with his mother, Lewis de Haas has gone on to become a chef whose food is driven by seasonal produce – something clear for all to see on his menu at London’s Crispin.

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