RECIPE
Mussels with Cream & Barbaros Nduja
Ingredients:
Ingredients (Serves 2–4)
- 1 kg live mussels, cleaned and debearded
- 50g butter
- 1 brown onion, diced
- 50g Barbaros nduja paste
- 3 parsley stalks, leaves finely chopped
- 1/3 cup dry white vermouth
- 1 cup whipping cream
- 1 lemon
- bread to serve
RECIPE STEPS:
Step 1
Clean and rinse the mussels under cold water.
Step 2
Melt butter in a large pan over medium heat. Add the diced onion and cook for a few minutes until translucent.
Step 3
Add the nduja paste, breaking it up with a spoon as it melts into the pan.
Step 4
Pour in the vermouth, deglaze the pan and reduce by half.
Step 5
Add the mussels, cover with a lid and allow to steam for 2 minutes. Shake the pan occasionally to move the mussels through the sauce.
Step 6
Add the cream, cover again and cook for another 2–3 minutes.
Step 7
Stir through the chopped parsley.
Step 8
Check the mussels are cooked (they should be open, plump and juicy).
Step 9
Remove from heat, squeeze over fresh lemon and serve with bread.
