Mussels with 'nduja and gremolata
Your browser doesn't support HTML5 video.
Ingredients
Mussels
- 2kg live mussels
- 60g of 'nduja
- 150ml of white wine
- 1 shallot
- 50g of butter
- olive oil
- salt
- freshly ground black pepper
Gremolata
- 1 bunch of parsley
- 1 lemon , zested and juiced
- 1 garlic clove , finely grated
- 100ml of olive oil, plus a little extra for cooking
Method
Begin by cleaning the mussels, removing the beards and discarding of any with broken shells or that don't close when firmly tapped
- 2kg live mussels
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
- 1 bunch of parsley
- 1 lemon , zested and juiced
- 1 garlic clove , finely grated
- 100ml of olive oil
- salt
- freshly ground black pepper
Add a splash of oil to a large pan with a lid over a medium-high heat. Finely slice the shallot
- 1 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
Go to Comments
Mussels with 'nduja and gremolata
