This vibrant mussel dish is pepped up with spicy, spreadable Dorset nduja for an easy mid-week meal.
Our punchy Dorset Nduja lifts this humble mussel dish to a whole new level. This spicy, spreadable salami is inspired by the traditional Italian Nduja and Spanish Sobrasada, using free range pork and hot, sweet red chillies. We use Calabrian chillies to give our Dorset take on the Nduja an authentic heat. As well as a fabulous recipe ingredient, Nduja is equally delicious simply spread on sourdough or crackers.
1kg mussels, cleaned
100g Dorset Nduja
1 white onion, thinly sliced
1 tbsp olive oil
1 garlic clove, thinly sliced
150ml white wine
1/4 small bunch of coriander
- Heat the olive oil in a pan and fry the onion for 5 minutes until soft. Add the garlic and Dorset nduja and cook for 1 minute, breaking up the nduja with the back of a spoon.
- Add the mussels and white wine. Stir well before covering with a lid and cooking for five minutes, shaking the pan to ensure all the mussels have opened up, discarded any which remain closed.
- Stir in the chopped coriander and serve in 4 bowls with sourdough.