A fabulous and easy way to serve mussels - grilled on the half shell, topped with a flavoursome butter, to which spicy Callipo nduja adds pep. The mussels can be made ahead, ready to pop under the grill making them a great entrée or finger food option when entertaining.
Makes approximately 15 mussels.
500g fresh mussels
100ml dry white wine, such as Rocca Giovanni Langhe Chardonnay or Tezza Corte Majoli Pinot Grigio
100g Lewis Road lightly salted butter, softened
1 Tbsp Callipo Nduja (or more, if you would like them spicier)
1 clove garlic, crushed
Half a lemon, juice and finely grated zest
Italian parsley, roughly chopped, to garnish
Scrub and debeard the mussels. Add the wine to large saucepan, bring to the boil, add the mussels, cover and steam, removing each mussel as it opens. Remove mussels from their shells, placing each mussel onto the nicer looking half shells, and place on an oven tray.
Combine butter, nduja, garlic, lemon juice and zest in a small bowl. Top each mussel with a generous teaspoon of flavoured butter and place under a hot grill for a few minutes until the butter is bubbling and the mussels have heated through.
Arrange on a platter and scatter with parsley to serve.
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