Mussels with 'Nduja Butter Sauce

• aktiv tid: 15 minutes
• total tid: 45 minutes

Ingredienser

1kg fresh mussels

75-100g ‘Nduja

2 cloves garlic, finely chopped or grated

150ml double cream

Sea salt

Lemon

1 shallot, finely sliced

Tbsp of oil

150ml dry white wine

Large handful of chopped, fresh parsley

3 knobs of butter

Instruktioner

Wash the mussels thoroughly, removing the beards and discard any that are broken.

Place the ‘nduja in a small, hot pan and fry to release the oil for a minute or two, turn down the heat and add the garlic. Stir to cook for another minute then pour in the cream and allow to bubble. Season with a little salt and some fresh lemon juice and set aside.

In another, larger pan with a lid, heat a tablespoon of oil, and add the shallots. Once softened, turn up the heat and add the mussels, white wine and cover. Allow the mussels to steam for a couple of minutes until opened.

Pour on the ‘nduja sauce, scatter over the parsley and add a few a knobs of butter. Stir gently to coat the mussels and melt the butter.

Serve hot with more lemon juice squeezed over.