Menai Mussels with Nduja and White Wine Sauce
This fantastic recipe was provided by Tomos Parry via Port to Plate.
Ingredients
- 1 tbsp olive oil
- 1 small fennel bulb
- 1 garlic clove, thinly sliced
- 1/2 tsp fennel seeds,
- lightly crushed 50g nduja
- 150ml white wine
- 1kg mussels, cleaned
- 1/2 a small bunch coriander, chopped
- 30g parsley, roughly chopped
- Toasted sourdough to serve
Method
- Pleat the olive oil in a Dan anc cook the fennel for 10 minutes until caramelised and soft.
- Stir in the carlic and cook for 1 minute oefore adding the fennel seeds and nduja, creaking uo with the back of a spoon.
- Pour on the white wine, add the mussels and stir really well.
- Cover with a lid and cook for 5 minutes, shaking the pan until all of the mussels have opened (discard any that stay closed).
- Stir really well, acd the parsley, and coriander and stir again, then serve with the sourdough