Delivery to: Metro Manila

'Nduja Mussels

Steamed Mussels with a Calabrian 'Nduja Heat

by Raizza Encinas Marie

If you like seafood with a delicious heat, this 'Nduja Mussels recipe is the ticket to a quick-cooking, warm hearty dinner meal.

'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.

'Nduja Mussels

15 ml Extra Virgin Olive Oil (optional, chili-infused)

85 g Shallots (or Onions), thinly sliced

2 Garlic cloves

Kosher salt (as needed)

60 g Villani or Sila & Sila Fratelli 'Nduja

240 ml Dry White Wine

1 kg Fresh Mussels, scrubbed and cleaned

15 g Fresh flat-leaf parsley leaves, chopped

1 tbsp Lemon Juice

1 tsp Lemon Zest, finely grated

1 Sourdough Bread Loaf, for serving

1

Heat some oil in a large sauce pan over medium heat.

2

Add in sliced shallots/onions and minced garlic, season with salt, and cook (stirring regularly) for about 5 to 7 minutes.

3

Add in your 'Nduja and use a wooden spoon to break it up into pieces.

4

Stir vigorously, making sure to combine it with the shallots/onions and garlic. Cook all are stained red and fully coated.

5

Add in dry white wine, and increase the heat. Bring to a boil.

6

Add in the mussels, and cover. Let cook, shaking the pan frequently, and stirring every 30 seconds or so. Cook only until mussels open.

7

Once done, remove from heat, and transfer the mussels into a heatproof serving bowl.

8

Add chopped parsley and lemon juice, and toss to combine.

9

Serve with a slice of a thickly sliced Sourdough bread, drizzled with olive oil, and broiled until heavily toasted.

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