'Nduja Mussels

'Nduja—pronounced “en-DOO-ya,” comes from Calabria in Southern Italy. It’s made with fatty ground pork, ground Calabrian chilies, and salt. It’s fermented in warm, climate-controlled chambers for 12 to 36 hours, then moved to a chamber with a cooler temperature, and aged for longer. 'Nduja lends a buttery texture, always spreadable and packs a great flavor—salty, spicy-sweet, subtly funky, and very yummy.

The high fat percentage of 'Nduja allows it to perfectly blend with the aromatics, the white wine, and the mussel juice, lending the broth a distinct heat from the Calabrian chilies and meaty richness from the pork in this dish.