Recipe: Dorset Nduja Mussels
This vibrant mussel dish is pepped up with spicy, spreadable Dorset Nduja for an easy mid week meal.
Our punchy Dorset Nduja lifts this humble mussel dish to a whole new level. This spicy, spreadable salami is inspired by the traditional Italian Nduja and Catalan Sobrasada, using free range pork and hot, sweet red chillies. We use Calabrian chillies to give our Dorset take on the Nduja an authentic heat. As well as a fabulous recipe ingredient, Nduja is equally delicious simply spread on sourdough or crackers.
Serves 4
Punchy Dorset Nduja lifts this humble mussel dish to a whole new level.
Ingredients
1kg mussels, cleaned
100g Dorset Nduja
1 white onion, thinly sliced
1 tbsp olive oil
1 garlic clove, thinly sliced
150ml white wine
½ small bunch coriander
Method
STEP 1
Heat the olive oil in a pan and fry the onion for 5 minutes until soft. Add the the garlic and Dorset Nduja and cook for 1 minute, breaking up the nduja with the back of a spoon.
STEP 2
Add the mussels and white wine. Stir well before covering with a lid and cooking for 5 minutes, shaking the pan to ensure all the mussels have opened up. Discard any which remain closed.
STEP 3
Stir in the chopped coriander and serve in 4 bowls with sourdough.
In this recipe
Stock your cupboard, ready to make this recipe. You can rest assured that we only use British free range pork, wild venison and grass fed beef in all of our great British charcuterie products. We believe our sustainable sourcing and traditional preserving methods make the best tasting charcuterie in the UK.
More about Us
About The Real Cure
We are an artisanal charcuterie producer based in Dorset, delivering our British charcuterie to your doorstep. We also run charcuterie courses and provide our award-winning charcuterie to trade suppliers including delis, farmshops, pubs and restaurants.