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Menai Mussels with Nduja and White Wine Sauce

This fantastic recipe was provided by Tomos Parry via Port to Plate.

  • 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


  1. Pour the olive oil in a pan and cook the fennel for 10 minutes until caramelised and soft.
  2. Stir in the garlic and cook for 1 minute before adding the fennel seeds and nduja, crushing up with the back of a spoon.
  3. Pour in 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).
  4. Stir really well, add the parsley, and coriander and stir again, then serve with the sourdough