Coromandel Green-Lipped Mussels, ‘nduja And Parsley

Josh Emett/Onslow, THIS IS GOLD, American Express

Serves

2

Ingredients

FOR THE MUSSELS
1kg mussels, live, cleaned
100ml white wine
FOR THE 'NDUJA SAUCE
20ml olive oil
40g red onion, diced
40g garlic, sliced thinly
40g long red chilli, sliced
1 tablespoon 'nduja, ‘Villani’ brand
TO FINISH
1 tablespoon olive oil
1 clove garlic, finely sliced
¼ leek, finely sliced
50g 'nduja sauce
100ml mussel cooking juice
cooked mussels
1 tablespoon chopped parsley
10g butter

Instructions

1.FOR THE MUSSELS
2.Use a pan with a large surface area and place it on a high heat. Once hot, add mussels then wine and cover with a lid.
3.As soon as each mussel opens, remove from the heat and place to the side. Continue doing this until all mussels are cooked.
4.As soon as mussels are cool enough to handle, carefully remove them from their shells and remove any beards, then cover with the strained cooking liquor.
5.FOR THE 'NDUJA SAUCE
6.Place a saucepan on medium heat, add oil then onion, garlic and chilli and sweat down until soft, 10-15 minutes.
7.Add 'nduja and mix and cook for a further 10 minutes.
8.Allow to cool before placing into a container.
9.TO FINISH
10.Place a medium frying pan on the heat, add olive oil then garlic and leek, cook down for 1 minute.
11.Add 'nduja sauce and mussel juice and bring to a simmer then add mussels and cook for a further 1 minute until heated through.
12.Finish with parsley and butter and combine and serve immediately.
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