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Mussels with ‘nduja, fennel and oregano

By: Pollyanna Coupland
Food producer, delicious.

Published: 1 Jun 23
Updated: 18 Mar 24

This is moules mariniere’s spicy sibling! Fiery ‘nduja adds heat to this quick and easy pot of mussels, whilst fennel’s fresh aniseed flavour complements the plump shellfish. An in-your-face bowl of flavour.

Use ‘nduja to liven up a bowl of pasta in this Sicilian lemon pappardelle recipe.

Easy
June 2023

Test kitchen approved

Serves 2 (or 4 as a starter)
Hands-on time 20 min

Use ‘nduja to liven up a bowl of pasta in this Sicilian lemon pappardelle recipe.

Nutrition: Per serving (for 4)

Calories: 299kcals
Fat: 13g (3.6g saturated)
Protein: 32g
Carbohydrates: 9g (1g sugars)
Fibre: 2.1g
Salt: 2.3g

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Ingredients

60g ‘nduja
½ tsp fennel seeds
1 small fennel (or half a bigger one), finely sliced and fronds reserved
3 garlic cloves, finely sliced
½ red chilli, finely sliced (optional)
1kg mussels, cleaned and beards removed
125ml dry white wine or sherry
Finely grated zest 1 lemon
3 oregano sprigs, leaves picked and chopped

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Method

Gently heat the ‘nduja in a large saucepan (or a mussel pot, if you have one) until it softens and the bright red oil renders out. Add the fennel seeds, sliced fennel (reserving the fronds to garnish), garlic and chilli (if using) and fry for 5 minutes until softened. Meanwhile, pick through the mussels and discard any that don’t close when firmly tapped.
Turn the heat up to high, add the wine/sherry and mussels and cover with a lid immediately. Cook for 5 minutes, shaking the pan occasionally. Remove the lid, sprinkle over the lemon zest, oregano and fennel fronds and serve immediately. Discard any mussels that haven’t opened.

Recipe from June 2023 Issue

Nutrition

Nutrition: per serving

Calories: 299kcals
Fat: 13g (3.6g saturated)
Protein: 32g
Carbohydrates: 9g (1g sugars)
Fibre: 2.1g
Salt: 2.3g

delicious. tips

‘Nduja is a spicy sausage paste from southern Italy, made up from one third pork, one third lard (making it spreadable as well as tasty) and one third fiery Calabrian chillies. It’s now available from most supermarkets or in delis, either in jars or alongside other cured meats.

Buy ingredients online

Recipe By:

Pollyanna Coupland
Food producer, delicious.

Published: 1 Jun 23
Updated: 18 Mar 24

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Lynn Reeve says:

22nd Jun 2023 at 5:37 pm

Had this for dinner last night, it was delicious! I had to add a bit of water to the ‘nduja as our local stuff in Italy doesn’t ooze much oil out. We both loved it and will definitely eat again it got top marks 10/10

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