Mussels with nduja & tomatoes

• olive oil↗2 tsp tsp
• shallots↗2

  finely chopped

• garlic cloves↗2

  finely grated

• nduja↗3 tbsp tbsp
• red wine↗125ml ml

  (light reds, such as pinot noir, work well)

• canned chopped tomatoes400g g
• chilli flakes↗½ tsp tsp

  (optional)

• mussels↗1kg g

  scrubbed and beards removed

• chives1⁄2

  finely chopped

• crusty bread↗

  to serve (optional)

Step-by-step instructions

1. 1

   Heat the oil in a large, lidded saucepan over a medium heat and fry the shallots for 5-6 mins until softened. Add the garlic and cook for 1 min more before adding the nduja for a few minutes to release its oil. Pour in the wine and cook for 2 mins to allow the alcohol to evaporate, then tip in the tomatoes and chilli flakes, if using, and season well. Bring to a simmer and cook for 10 mins.

2. 2

   Tip in the mussels, then put the lid on the pan and cook for 5 mins until the mussels open. Discard any that remain closed. Ladle into bowls and scatter over the chopped chives. Serve with crusty bread, if you like.