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. |