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.

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