Mussels in a Nduja and Cider Cream Sauce
- Serves:
- 2
- Prep Time:
- 5 mins
- Cook Time:
- 15 mins
- Share
Ingredients
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
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
Method
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
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Lyme Bay Mussels
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Sian Hughes