Mussels with nduja & tomatoes recipe | Good Food

Mussels with nduja & tomatoes

2 tsp olive oil
2 shallots
finely chopped
2 garlic cloves
finely 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 mussels
scrubbed and beards removed
1⁄2 small bunch of chives
finely chopped
crusty bread
to serve (optional)

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.