Serves 2

Ingredients

  • 1kg x fresh mussels
  • 1 x shallot
  • 3 x garlic cloves
  • 120g x salted Shirgar butter
  • 75g x Cwmfarm Nduja
  • 1 x tbsp smoked paprika
  • Tarragon for garnish

Method

  1. Rinse the mussels in cold water, to remove any sand/ dirt. Remove the beards and barnacles. Rinse thoroughly.
  2. Remove the shallot skin. Slice and remove the core.
  3. Peel the garlic cloves. Finely slice.
  4. Remove the skin layer of the Nduja. Slice into discs.
  5. Preheat the hob to a medium heat. Add a drizzle of sunflower oil to a large deep frying pan or medium sized saucepan. Allow to heat.
  6. Add the sliced shallot and garlic to the heated pan. Fry until softened. Then add the butter. Allow to melt.
  7. Once the butter has melted, add and crumble in the Nduja. Allow the Nduja to disperse in the pan. Add the smoked paprika. Stir.
  8. Then add the cleaned mussels to the pan. Place a lid on top. Stir halfway, to ensure all the mussels cook out evenly. Once the mussels have opened fully, they are ready to be served. Discard any unopened mussels (dead mussels).
  9. Use a strainer or skimmer to scoop out the cooked mussels evenly, into the bowls. Then pour over the remaining liquid on top. Sprinkle fresh tarragon on top.