Ingredients
- Mussels 1kg
- Nduja 1/4
- Mezze Rigate pasta 300g – from the Yorkshire Pasta Company
- Onion
- Garlic
- Tomato puree 2tsp
- White wine
- Creme fraiche 2tsp
Step by Step Instructions
Step 1
Start by cleaning the mussels, check for any dead ones by slapping them, if they don’t close, they’re dead.
Step 2
Take out the beards and give them a scrub then leave in salty water for 15 min, this makes them exude all the nasty stuff inside them like sand and algae.
Step 3
Get some onions frying in a pan.
Step 4
Get the Nduja frying in another with a little oil.
Step 5
Get the pasta cooking in some salted water.
Step 6
Once the onions are turning clear add the mussels, after about 30 seconds in the pan add white wine and pop a lid on, the steam will cook the mussels.
Step 7
Once the Nduja is browning, get the garlic in the pan and cook till fragrant then add tomato paste and pasta water then crème fraiche and combine.
Step 8
Open the lid after about 3 minutes and the mussels should be open and cooked, toss any that are still closed and add them to the sauce with a little of the wine used to steam them.
Step 9
Once the pasta is al dente get it in the pan and combine.
