Mussels with tomato risoni and ‘nduja
Prep 10 mins
Cook 20 mins
‘Nduja is a spreadable salami that you can track down from good delicatessens. It's a flavour bomb that’s great with tomato and seafood and freezes soft so can be used quite easily from the freezer when you want something quickly with a bit of a spicy hit.
80ml white wine
1 kg mussels, cleaned, rinsed
2 tbsp extra-virgin olive oil
2 garlic cloves, thinly sliced
1-2 tbsp nduja, to taste depending on heat
400g canned tomato polpo
Crusty white bread and a leaf salad, to serve
1. Bring white wine to a simmer in a saucepan over medium-high heat. Add mussels and stir occasionally, half-covered until they open (3-5 minutes). Set aside.
2. Heat olive oil in a deep sided frying pan, add ‘nduja and stir until fragrant. Add tomato to the pan and stir to combine, then strain mussel liquid into the pan and bring to a simmer. Add risoni and stir occasionally until risoni is tender (10 minutes). If the sauce starts to get too thick, add a little splash of water to loosen it up a little.
3. To serve, stir mussels through risoni and serve drizzled with extra-virgin olive oil and some crusty white bread on the side.
Recipe by Lisa Featherby and image by Eatable.