Mussels & ’nduja

Name: Mussels & ’nduja
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 2
Ingredients: 40 g Cooks Ingredients 'Nduja; 2 slices No.1 White Sourdough; 150 ml white wine; 1 kg fresh, live mussels, debearded and cleaned; 1 small clove garlic, peeled; Drizzle of oil; 3 tbsp double cream; 25 g curly leaf parsley, finely chopped; ½ lemon, juice

Waitrose cook Alex Szrok thinks it’s high time we all put more mussels on the menu. They’re affordable, sustainable and, perhaps most importantly, seriously delicious. The classic serving suggestion – steamed with some garlic and wine – is hard to beat, but Alex reckons this recipe, created for our YouTube series, Let’s Cook, might just top it. It's inspired by chef Chris Leach’s incredible dish from his nose-to-tail Italian restaurant Manteca, with huge flavours for minimum effort and time. Win, win, win. Follow Alex on Instagram.

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Serves2
CourseMain meal
Prepare20 mins
Cook10 mins
Total time30 mins

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40g Cooks Ingredients 'Nduja
2 slices No.1 White Sourdough
150ml white wine
1kg fresh, live mussels, debearded and cleaned
1 small clove garlic, peeled
Drizzle of oil
3 tbsp double cream
½ x 25g curly leaf parsley, finely chopped
½ lemon, juice

Put a large, lidded saucepan onto a high heat, add the ’nduja and fry for around 3 minutes, stirring well to break it down and release its fat. Meanwhile, toast the sourdough.
Add the wine to the pan, allow it to come up to a quick bubble, then add the mussels and pop the lid on. Check after 3 minutes to see if they are all open nice and wide. If they’re not, pop the lid on for another minute. Discard any that remain unopened. Rub the toast with the garlic, season with a little salt and drizzle with oil. Put each slice into a wide bowl then, using a slotted spoon, divide the mussels between the bowls.
Put the pan with the mussel cooking liquid back onto the heat. Add the cream, parsley and the lemon juice, then season. Allow to bubble for a minute, then pour over the mussels and serve.

Cook’s tip

Level up

The bread will do its magical sponge-like thing here, soaking up all those glorious juices, but to further your enjoyment consider serving this with our No.1 French Fries.

Typical values per serving when made using specific products in recipe