Pan-Roasted Mussels with ‘Nduja
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.