Recipe courtesy of Antonia Lofaso
Recipe courtesy of Antonia Lofaso
Show:
Worst Cooks in America
'Nduja and Roasted Fennel Mussels with Garlic Ciabatta
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- Level: Easy
- Total: 45 min
- Active: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1015
- Total Fat
- 63 g
- Saturated Fat
- 32 g
- Carbohydrates
- 58 g
- Dietary Fiber
- 6 g
- Sugar
- 12 g
- Protein
- 37 g
- Cholesterol
- 189 mg
- Sodium
- 1442 mg
This is a dish I’ve been making for over 20 years! It’s a staple dish at Black Market, my restaurant in Los Angeles. But I learned my first mussel dish when I was 20 and working for Wolfgang Puck. The secret is in the herbs and sugar. Sugar brings out the full potential in the broth.
- Level: Easy
- Total: 45 min
- Active: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1015
- Total Fat
- 63 g
- Saturated Fat
- 32 g
- Carbohydrates
- 58 g
- Dietary Fiber
- 6 g
- Sugar
- 12 g
- Protein
- 37 g
- Cholesterol
- 189 mg
- Sodium
- 1442 mg
Ingredients
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Directions
Special equipment:
a mandoline- Preheat the oven to 450 degrees F.
- Toss the fennel with a drizzle of olive oil and some kosher salt and pepper. Spread on a sheet pan lined with parchment. Roast aggressively for 18 to 20 minutes until caramelized.
- Meanwhile, heat a large cast-iron pan over medium-high heat with a drizzle of olive oil. Toast the ciabatta on both sides until crispy and dark brown, 3 to 4 minutes per side. Add 2 tablespoons of the garlic and 1 stick (8 tablespoons) of the butter to a small sauté pan over medium heat. Melt the butter and cook until the garlic is fragrant and softened but not browned, about 2 minutes. Spread the garlic butter generously on the bread. Season with flaky sea salt and garnish with half of the chopped parsley. Reserve and set aside.
- For the mussels, heat a large sauté pan over medium-high heat and add 4 tablespoons (1/2 stick) of the butter. Add the ‘nduja, chile flakes and remaining garlic and allow the mixture to bloom without browning the garlic. Add the thyme, rosemary and tarragon and give a quick toss. Add the mussels, white wine and remaining 4 tablespoons (1/2 stick) butter and cook for about 5 minutes until the mussels begin to open and the liquid starts to reduce. Remove the mussels as they open onto a serving platter. Discard the herb sprigs. Continue to reduce the liquid by half, about 5 minutes. Season with kosher salt, add the sugar and swirl to combine.
- Top the mussels with the caramelized fennel. Pour the sauce over the mussels. Garnish with the sliced basil and remaining chopped parsley. Stack the bread directly next to the mussels.
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