Lift a bowl of mussels with punchy 'nduja and the light aniseed flavour of fennel seeds
- 1 tbsp olive oil
- 1 small bulb fennel, thinly sliced
- 1 clove garlic, thinly sliced
- 1/2 tsp fennel seeds, lightly crushed
- 50 g ’nduja ’Nduja is a spicy spreadable salami from Italy which can be eaten spread onto bread or crackers, or used in cooking. Find it in Italian delis and larger supermarkets.
- 150 ml white wine
- 1 kg mussels, cleaned
- 1/2 a small bunch coriander, chopped
- toasted sourdough to serve
- Step 1Heat the olive oil in a pan and cook the fennel for 10 minutes until caramelized 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. Step 2Pour 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). Step 3Stir really well, add the coriander and stir again, then serve with the sourdough.
This is delightful with fresh mussels but you can also substitute with our Triton Mussels with Peppers. See our product page for more details.