Prep Time: 20 min
Total Time: 35 min
Yield: 4
Dive into Creamy Mussels with Leeks & ’Nduja for a simple yet satisfying meal. ’Nduja, a spicy spreadable Italian pork sausage, adds a kick to the creamy white wine sauce, creating a flavorful base for tender mussels. The dish balances richness and zing perfectly—an easy, delicious choice.
I paired it with toasted fresh challah for a lovely texture contrast, but crusty bread, French fries, or pasta would work just as well.
1 tablespoons olive oil
1 leeks, thinly sliced
4 cloves garlic, sliced
2 tablespoons butter
1 teaspoon salt (adjust to taste)
100g 'Nduja
1 cup heavy cream
1 cup dry white wine
2 kg fresh mussels, cleaned and debearded
Juice of 1 lime
Fresh parsley, chopped, for garnish
Clean the mussels thoroughly, scrubbing off any debris and removing the beards. Discard any mussels that are open.
In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the leeks and garlic, sautéing until softened and fragrant.
Add the butter to the pan, allowing it to melt. Once melted, add the 'Nduja, stirring to combine and allowing it to melt into the mixture.
Pour in the heavy cream and white wine, stirring well to combine. Allow the mixture to come to a gentle simmer.
Add the cleaned mussels to the pot, tossing them in the creamy mixture. Cover the pot with a lid and let the mussels cook for about 5-7 minutes or until they have opened up. Discard any mussels that remain closed.
Once the mussels are cooked, squeeze the juice of one lime over the mussels. Adjust salt to taste if necessary. Sprinkle chopped fresh parsley over the mussels.
Serve the creamy mussels with toasted bread or your choice of pasta and enjoy! نوش جان
