- 2 lbs fresh mussels
- 2 shallots or 3/4 whole onion, thinly sliced
- 4 ounces La Quercia ‘Nduja Americana
- 1/2 bunch parsley or cilantro, chopped, plus some extra for serving
- 4-5 garlic cloves, finely chopped
- 1 cup white wine for cooking (the rest of the bottle for sipping)
- 2 tbsp butter
- 2 tbsp extra virgin olive oil bread for sopping up sauce
- Salt to taste
- Throughly clean and de-beard your mussels, discarding any that are already open. Heat olive oil in a large pot over medium-high heat. Add onion, garlic and a pinch of salt. Cook until onions and garlic are soft (being careful not to burn), about 6 minutes.
- Add mussels, wine, butter, parsley and tablespoon size pieces of the ’nduja to the pot. Season with a few dashes of salt (keep in mind that the ‘nduja will add salt as well), stir, and cover. Shake pot occasionally (don’t open the pot-- you don't want to let any of that steam out!).
- The mussels are done once most are opened, about 10-12 minutes. Discard any unopened mussels. Top with remaining parsley, and serve with crusty bread and whatever is left of the white wine (make sure it's cold!)