Our Cotswold 'Nduja is excellent with shellfish. This recipe is quick and easy and sure to impress your dinner guests.
Ingredients
1 large shallot, finely chopped
3 cloves garlic, finely chopped
1 kg mussels, cleaned and rinsed
100g Cotswold 'Nduja
1 glass white wine
1 bunch parsley
Olive oil to sweat the shallot and garlic
50ml double cream (optional)
A large pan with a lid
Method
- Add a little oil to the pan and sweat the shallot and garlic for a couple of minutes to soften.
- Add the mussels to the pan along with the glass of white wine and the 'nduja.
- Break up the 'nduja in the base of the pan with the liquid to create a sauce.
- Increase the heat and put the lid on the pan. The mussels should take a minute or two to steam on a high heat. When you can see all the mussels are open then they are cooked.
- Whilst the mussels steam, roughly chop up the parsley.
- Once all the mussels are open, take the lid off the pan and cook for a further minute on a high heat to reduce the liquid so it coats the mussels nicely.
- If you're using cream, add it at this stage to enrich the sauce.
- Add in the parsley and stir it through the sauce.
- Serve with baguette or fries
