Give quick weeknight mussels a spicy, funky boost with 'nduja.
If you took a poll asking home cooks to rank their favorite ingredients for putting together easy weeknight meals that don't break the bank, mussels probably wouldn't crack the top 10 on most peoples' lists. But they should! Fresh, farmed mussels are cheap, delicious, require very little prep, and you can have a steamy, brothy bowl of them on the dinner table—with plenty of charred toasted bread for dipping, of course—in 20 minutes.
'Nduja is a spicy, spreadable fermented pork sausage that originated in the southern Italian region of Calabria. Most cured sausages have a three-to-one lean-meat-to-fat ratio, but 'nduja flips that ratio and boasts a three-to-one fat-to-meat ratio. This high fat content gives 'nduja its soft, spreadable texture and allows it to easily emulsify and meld into sauces, stews, and the like.
For this recipe, we start by lightly rendering 'nduja with shallots and garlic, before adding white wine and mussels to the mix. Slap a lid over the saucepan, crank up the heat, and a couple of minutes later, you're rewarded with perfectly steamed mussels that have opened up and released their flavorful, sweet, and briny liquor to form a spicy-savory broth with the 'nduja and white wine. A splash of lemon juice and a fistful of chopped parsley really ties the room together.
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