Name: Impepata di Cozze con Nduja
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 2 large or 4 small servings
Cuisine: italian
Ingredients: 2/3 cup finely diced fennel plus 2/3 cup fennel fronds for garnish; 1/2 cup finely diced shallot (about 1 medium shallot); 4 cloves sliced garlic; 3 tablespoons olive oil; 2 pounds mussels, cleaned; 1/2 cup dry white wine; 4 tablespoons cold unsalted butter; 1/3 cup ‘nduja; 3 tablespoons crème fraîche; 2 tablespoons chopped parsley; Lemon wedges and crusty bread, for serving

Directions

Sweat the fennel, shallot and garlic in the olive oil in a medium high-sided sauté pan until translucent. Add the mussels and wine, cover the pan and steam until the mussels open, about 4 minutes. Remove the mussels from the pan. Discard any mussels that don’t open.
Strain the liquid and vegetables from the pan; return the cooking liquid to the pan. Add 2 tablespoons of the butter and the ’nduja. Cook over medium heat until slightly reduced, 2 to 3 minutes. Stir in the crème fraîche and remaining 2 tablespoons butter.
Plate the mussels and spoon the pan sauce over them. Sprinkle with parsley and chopped fennel fronds. Serve with lemon wedges and bread.

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