2
15 mins
Spicy Mussels with Nduja, Tomato & Garlic
Recipe by: Mike Reid
- 2kg mussels, prepped and cleaned
- 2 tbsp nduja
- 410g Ardmona Rich & Thick Diced Tomatoes with Basil and Garlic
- 175ml dry white wine
- 1 handful parsley, chopped
- 1 tbsp chilli flakes
- ½ tsp smoked paprika
- 2 tbsp sherry vinegar
- 80ml extra virgin olive oil
- In a large sauce pot, add the olive oil and spices. Add your nduja and cook for another couple of minutes. Then deglaze the pan with the vinegar and white wine. Then add your tomatoes with garlic and basil and bring to the simmer.
- Once it begins to simmer add your mussels and cover with a lid. Cook for a few minutes until all the mussels are opened.
- Remove from the heat and add the parsley and season to taste. Serve with crusty sourdough.
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