Spicy Mussels with 'Nduja Recipe

A true flavor bomb! Juicy mussels are steamed in a deliciously spicy broth, enhanced with cream and white wine. The spicy ‘nduja sausage perfectly complements the briny mussels and takes this dish to the next level in just 25 minutes.

INGREDIENTS

▢1 tbsp olive oil
▢1 tbsp unsalted butter
▢4 garlic cloves grated
▢2 onions sliced
▢½ tsp salt
▢½ tsp black pepper
▢2 ounces 'nduja sausage more or less to taste
▢2 tbsp chopped parsley
▢¼ cup dry white wine
▢¾ cup heavy cream
▢1 tbsp lemon juice
▢4 ½ pounds mussels cleaned

INSTRUCTIONS

Get your prep done before you clean the mussels. Chop the parsley (use also stalks), cut the onions into thin half-moons, and grate (or press out) the garlic cloves.
Prepare 2 large bowls with cold water. Add the mussels to one bowl, remove the beards attached to the side of the shells by tugging firmly toward the hinge of the mussel shell. You can also use a knife. Throw the cleaned mussels in the other bowl to remove remaining grit. Also, check and discard each mussel that's broken, open or won’t close when pinched between your fingers. Rub off any leftovers of seaweed, sand or barnacle spots that could be on the shells. Drain and transfer to a clean bowl.
Heat oil and butter over medium high in a large skillet or pot with high rims. Add onions and garlic, cook for 1 minute. Pour in white wine and simmer for 2 minutes.
Add 'nduja, salt and pepper. Stir until combined and the sausage is dissolved. Add cream, lemon juice and parsley. Bring to a simmer.
When the sauce is bubbling, add the mussels. Cover and steam for 8 minutes.
Uncover, give it a good stir and cook for 1 minute. Serve with bread!

Enjoy!