Mussels with nduja & tomatoes
Serves 4
Easy
Prep:
Cook:
Pair mussels with flavoursome nduja and tomatoes for supper. Scatter with chopped chives and serve with crusty bread to mop up the gorgeous sauce
Skip to ingredients
- 2 tsp olive oil
- 2 shallotsfinely chopped
- 2 garlic clovesfinely grated
- 3 tbsp nduja
- 125ml red wine(light reds, such as pinot noir, work well)
- 400g can chopped tomatoes
- ½ tsp chilli flakes(optional)
- 1kg musselsscrubbed and beards removed
- 1⁄2 small bunch of chivesfinely chopped
- crusty breadto serve (optional)
Nutrition: Per serving
- kcal189low
- fat9g
- saturates3g
- carbs6g
- sugars5g
- fibre2g
- protein15g
- salt1.1g
Method
step 1
Heat the oil in a large, lidded saucepan over a medium heat and fry the shallots for 5-6 mins until softened. Add the garlic and cook for 1 min more before adding the nduja for a few minutes to release its oil. Pour in the wine and cook for 2 mins to allow the alcohol to evaporate, then tip in the tomatoes and chilli flakes, if using, and season well. Bring to a simmer and cook for 10 mins.
step 2
Tip in the mussels, then put the lid on the pan and cook for 5 mins until the mussels open. Discard any that remain closed. Ladle into bowls and scatter over the chopped chives. Serve with crusty bread, if you like.
