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Nduja Mussels


“The thick, spicy, terracotta-coloured paste gives the juices a rich, depth of flavour that complements the salty, tender mussels…”

Nduja Mussels Recipe

Serves 2 | Preparation 20 minutes | Cook 20 minutes

A favourite ingredient with many cookery writers including Lindsey is Nduja. She raves about it, urging us to “Think of it in the same category as harissa and chorizo, something to liven up all kinds of foods. Last night a spoonful transformed baked beans on toast with poached eggs”

“A goodly dollop stirred into moules marinière at the start of cooking is a new favourite. The thick, spicy, terracotta-coloured paste gives the juices a rich, depth of flavour that complements the salty, tender mussels.”


  • 900g live mussels
  • 1 tbsp olive oil
  • 3 shallots
  • 1 garlic clove
  • small glass white wine
  • 1 dsp 'Nduja
  • 25g coriander


  1. Wash the mussels in several changes of water, discarding cracked or opened ones. Pull out the beards. Drain in a colander.
  2. Halve, peel and finely chop the shallots and garlic. Stir both into hot olive oil in a spacious, lidded pan. Adjust the heat to cook gently, stirring often, add the wine and simmer for a couple of minutes before stirring in the nduja.
  3. Add the drained mussels and half the chopped coriander. Increase the heat, stir with a long handled wooden spoon, cover and cook for 5 minutes, shaking the pan vigorously or quickly stirring again to redistribute the mussels. Cook for a few more minutes until all the mussels open.
  4. Tip into a bowl, add remaining coriander, stir and serve in shallow bowls with crusty bread and butter.

Further Information

A favourite writer of mine and thousands more is Lindsey Bareham whose sadly-missed column Dinner Tonight in The Times firmly established her as a cookery icon by solving that never-ending dilemma - What to Eat Tonight?

Now Lindsey runs an amazing website where she posts her recipes & food related articles and writes a food diary (where to shop, what’s in season, favourite restaurants etc).


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