Aaron Cuschieri / Chicago Magazine
- 1 tsp. olive oil
- 1 lb. mussels, cleaned and debearded
- 1 tsp. minced garlic
- ½ cup white wine
- 2 tbsp. butter
- 2 tbsp. ‘nduja
- 1 tbsp. minced parsley
- Toasted baguette (optional)
Heat a sauté pan over medium heat, add the oil and the mussels to pan. Stir for 1 minute and add garlic. Stir another minute.
Add the wine and cover pan. Cook until the mussels have opened (5 to 6 minutes); discard any that didn’t.
Add the butter and the 'nduja, breaking it up with a wooden spoon. Stir until the 'nduja disperses into the liquid. Cook, uncovered, until a coarse sauce form (about 2 minutes). Sprinkle with parsley and serve with a baguette for sopping.