Mussels in a Nduja and Cider Cream Sauce

Recipe by Sian Hughes from her Instagram profile @recipebreakout

To Make (for 2):

🐟 What you need: 500g ready to cook live mussels, 100g orzo, 2 shallots, finely sliced, 2 cloves of garlic, minced, 1-2 tbs of nduja, 150ml cider, 100ml vegetable stock, half a tsp of sugar, 3 or 4 heaped tbs crème frâiche or double cream, a little parsley, dill or mint, chopped

🐟 Start by getting the orzo on, following the instructions on the pack for cooking time. Drain, rinse in cold water and set aside

🐟 In the meantime, heat up a little oil in a pan and gently sauté the shallots for a few mins, adding in the garlic and nduja paste after a minute or so. Break up the nduja with the back of a wooden spoon and mix in well, before pouring in the cider. Allow to bubble away for a minute or so and then add in the stock and sugar. Simmer for a few mins and then turn off the heat. Stir in the crème frâiche or cream and season to taste

🐟 Finally, with the lid tightly in place, steam the mussels for four to five minutes over a high heat, until they’ve opened fully (discard any that are not open). Add the orzo into the creamy cider sauce, heat through, transfer to a serving bowl, tip in the mussels and finish with a scattering of the herb/s