Spicy ‘Nduja Mussels
About This Spicy ‘Nduja Mussels Recipe
This spicy ’nduja mussels recipe is an easy yet elevated seafood dish that comes together in under 30 minutes and is DELICIOUS! The mussels are steamed directly in a white wine and garlic broth with ‘nduja, tomato paste, and a touch of cream, then finished with lemon zest and fresh chives. It’s bold, savory, and made for dunking crusty bread.
Why You’ll Love
Ready in about 30 minutes
Bold, savory flavor with a gentle kick of heat
Rich broth without feeling heavy
Perfect for dipping crusty bread
Simple ingredients with restaurant-style results
Great for entertaining or a cozy night in
Ingredients You’ll Need
Fresh mussels
’Nduja
Shallots
Garlic
Tomato paste
Dry white wine
Chicken stock
Heavy cream
Olive oil and butter
Lemon (zest and juice)
Fresh chives
Salt and black pepper
Crusty bread, for serving
How to Make
The ’nduja is melted in olive oil to bloom its spices, followed by shallots and garlic. Tomato paste is cooked until rich and fragrant, then white wine deglazes the pan. Chicken stock and a small amount of cream are added to create an insane broth, and the mussels are steamed directly in the sauce until opened, then finished with butter, lemon, and chives- a GREAT appetizer/meal/snack/whatever!
Tips for Success
Discard any mussels that don’t open during cooking
Use a dry white wine you’d actually drink
Don’t oversalt early — ’nduja adds salt and spice
Keep the broth at a gentle simmer, not a boil
Serve immediately for best texture and flavor
Frequently Asked Questions
Can I substitute ’nduja?
You can use Calabrian chili paste or spicy Italian sausage, but ’nduja provides the best flavor and texture.
Do I need to soak the mussels?
If they’re sandy, a short soak in cold salted water helps purge grit.
Can I make this ahead of time?
This dish is best served immediately, as reheating can overcook the mussels.
What wine works best?
Sauvignon Blanc, Pinot Grigio, or any dry, crisp white wine.
How do you debeard mussels?
Rinse the mussels under cold water, then grasp the fibrous “beard” sticking out of the shell and pull it firmly toward the hinge. If it won’t come out easily, use a small knife to cut it off. Rinse again before cooking.
What to Serve With
Crusty sourdough or baguette
Grilled or toasted bread with olive oil
Simple green salad with lemon vinaigrette
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'Nduja Mussels
Ingredients
- 3 lbs fresh mussels, cleaned and debearded
- 2–3 tablespoons olive oil
- 4.5 oz ’nduja
- 2 shallots, thinly sliced
- 6 garlic cloves, thinly sliced
- 2 tablespoons tomato paste
- 1 cup dry white wine
- 1 cup chicken stock
- ½ cup heavy cream
- Salt and freshly cracked black pepper, to taste
- 2 tablespoons butter
- Zest of ½ lemon + a small squeeze of juice
- Fresh chives, finely sliced
- Crusty bread, for serving
Instructions
- Heat the olive oil in a large Dutch oven or wide saucepan over medium heat.
- Add the ’nduja and cook, breaking it up with a spoon, until melted and slightly darkened, about 2–3 minutes.
- Add the shallots and garlic. Cook for 2–3 minutes, stirring, until softened and coated in the red oil.
- Stir in the tomato paste and cook for 1–2 minutes, until it deepens in color and smells slightly sweet.
- Pour in the white wine, scraping up any bits from the bottom of the pan.
- Simmer for 2 minutes to reduce slightly.
- Add the chicken stock and heavy cream. Stir and bring to a gentle simmer.
- Season lightly with salt and pepper (’nduja adds salt, so go easy).
- Add the mussels, cover the pot, and cook for 5–7 minutes, shaking the pot once or twice, until the mussels are fully open.
- Discard any mussels that remain closed.
- Stir in the butter, lemon zest, and a small squeeze of lemon juice.
- Taste and adjust seasoning as needed.
- Spoon the mussels and plenty of broth into bowls.
- Finish generously with chives and serve immediately with crusty bread.
