Impepata di Cozze con Nduja
- Level: Easy
- Yield: 2 large or 4 small servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 919
- Total Fat
- 58
- Saturated Fat
- 21
- Carbohydrates
- 33
- Dietary Fiber
- 3
- Sugar
- 6
- Protein
- 57
- Cholesterol
- 200
- Sodium
- 1334
- Total: 25 min
- Active: 25 min
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.