Spicy 'Nduja Mussels in Tomato Broth
Unleash the flavours of southern Italy with our Spicy 'Nduja Mussels in Tomato Broth. This dish brings the heat with its 'nduja, a spreadable spicy sausage, simmered with plump mussels in a hearty tomato sauce. It's a robust and rustic seafood creation that promises to be a crowd-pleaser.
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What you’ll need
- 1 kg mussels, cleaned and debearded
- 2 tablespoons 'nduja paste
- 400g canned cherry tomatoes
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 small bunch of fresh parsley, chopped
- 1 tablespoon olive oil
- 100ml dry white wine
- Salt and freshly cracked black pepper, to taste
- Crusty bread, for serving
Let's Cook!
Step 1
In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, cooking until soft but not coloured.
Step 2
Stir in the 'nduja paste, breaking it down with a wooden spoon, until it releases its oils and begins to meld with the onions and garlic.
Step 3
Pour in the white wine and let it simmer for a minute to allow the alcohol to evaporate.
Step 4
Add the canned cherry tomatoes to the pot, season with salt and pepper, and let the sauce simmer for about 10 minutes to thicken slightly.
Step 5
Add the cleaned mussels to the pot, cover with a lid, and cook for 5-7 minutes, or until all the mussels have opened (discard any that remain closed).
Step 6
Once cooked, sprinkle with the fresh parsley and give the pot a good shake to distribute the sauce.
Step 7
Serve the mussels and broth in deep bowls with plenty of crusty bread on the side for dipping into the spicy, flavourful tomato broth.
