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'Nduja mussels

• Adam Bush

Published: September 3, 2019 at 1:18 PM

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Serves 2

Easy

Total time: 25 mins

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Lift a bowl of mussels with punchy 'nduja and the light aniseed flavour of fennel seeds

Low calorie

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Serve these 'Nduja mussels, then check out our tarragon and vermouth mussels, Thai red curry mussels, miso mussels and more mussels recipes.

Ingredients

Nutrition

• 1 tbsp olive oil

• 1 small bulb fennel

  thinly sliced

• 1 clove garlic

  thinly sliced

• ½ tsp fennel seeds

  lightly crushed

• 50g ’nduja

  (see notes below)

• 150ml white wine

• 1kg mussels

  cleaned

• ½ a small bunch coriander

  chopped

• to serve toasted sourdough

Nutrition: per serving

• kcal394

  low

• fat21.4g

• saturates6.1g

• carbs8.4g

• sugars2.8g

• fibre3.6g

• protein28.2g

• salt2.5g

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Method

• step 1

  Heat the olive oil in a pan and cook the fennel for 10 minutes until caramelised and soft. Stir in the garlic and cook for 1 minute before adding the fennel seeds and ’nduja, and breaking up with the back of a spoon. Pour in the white wine, add the mussels and stir really well. Put on a lid and cook for 5 minutes, shaking the pan until all of the mussels have opened (discard any that stay closed). Stir really well, add the coriander and stir again, then serve with the sourdough.

’Nduja is a spicy spreadable salami from Italy which can be eaten spread onto bread or crackers, or used in cooking. Find it in Italian delis and larger supermarkets.

Try more of our mussels recipes here...

Authors

Adam BushDeputy food editor

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