Name: 'Nduja mussels
Total time: 25 min
Yield: Serves 2
Ingredients: 1 tbsp olive oil; 1 small bulb fennel, thinly sliced; 1 clove garlic, thinly sliced; ½ tsp fennel seeds, lightly crushed; 50g ’nduja, (see notes below); 150ml white wine; 1kg mussels, cleaned; ½ a small bunch coriander, chopped; to serve toasted sourdough

1 tbsp olive oil
1 small bulb fennel
thinly sliced
1 clove garlic
thinly sliced
½ tsp fennel seeds
lightly crushed
50g ’nduja
(see notes below)
150ml white wine
1kg mussels
cleaned
½ a small bunch coriander
chopped
to serve toasted sourdough

Method

step 1
Heat the olive oil in a pan and cook the fennel for 10 minutes until caramelised and soft. Stir in the garlic and cook for 1 minute before adding the fennel seeds and ’nduja, and breaking up with the back of a spoon. Pour in the white wine, add the mussels and stir really well. Put on a lid and cook for 5 minutes, shaking the pan until all of the mussels have opened (discard any that stay closed). Stir really well, add the coriander and stir again, then serve with the sourdough.