Introduction to ‘Nduja
If you like eating and cooking foods from across the globe, you’ll probably agree that sometimes the one ingredient that makes a certain dish sing is one you can’t easily pronounce if you don’t speak that country’s language. For me, that includes anything that gets a savory heat with ‘nduja (pronounced en-DOO-ya), a soft and spicy sausage made with small but mighty sun-dried chilies from the Calabria region of Southern Italy.
What is ‘Nduja?
The fatty ground pork that makes the spreadable salume such a tasty topping for pizza and pasta melts when it is heated up in a pan, blooming the Calabrian chile in the sausage’s own fat. The result not only imbues the dish with a flaming red hue — that bleeds onto your fingers, if you’re not careful — but adds a spicy, umami-rich flavor that is quite addictive.
Steamed Mussels with ‘Nduja
In this recipe adapted from Serious Eats, the sausage gives a spicy kick to mussels steamed in dry white wine (I used sauvignon blanc, which also is good for pairing with the finished dish) along with sauteed shallot and garlic. A good squeeze of lemon along with its zest adds to its bright finish.
To serve, you definitely need a crusty, quality bread — such as sourdough or a baguette, hopefully toasted — to soak up the broth.
Preparing Mussels
Mussels are best prepared and eaten the day you buy them. When cooking them, be sure to discard any that are cracked or don’t close when tapped with another mussel. To remove grit, scrub shells well under cold running water. To remove beards (that look like wisps of hair trapped between the shells) grab and pull toward the hinge-end of the mussel.
Finding and Storing ‘Nduja
You can find ‘nduja at most Italian markets. While unopened logs can last several months in the fridge or pantry, once opened it should be refrigerated to prevent it from drying out and absorbing other flavors.
Recipe: Steamed Mussels and ‘Nduja
‘Nduja, a spreadable pork sausage made with Calabrian red chilies, adds a spicy finish to mussels cooked in white wine. (Gretchen McKay/Pittsburgh Post-Gazette/TNS)
1 tablespoon extra-virgin olive oil
2 large shallots, thinly sliced
2 garlic cloves, thinly sliced
Kosher salt
2 ounces ‘nduja (about 1/4 cup)
1 cup dry white wine
1 pound mussels, scrubbed and debearded
1/4 cup chopped fresh flat-leaf parsley leaves
Juice and zest from 1 lemon
Toasted bread, for serving
In a large saucepan, heat oil over medium heat until shimmering.
Add shallots and garlic, season lightly with salt, and cook, stirring frequently, until softened but not brown, 5-7 minutes.
Add ‘nduja and, using a wooden spoon, break it into pieces and stir vigorously to combine with shallots and garlic.
Continue to cook, stirring frequently, until fat from ‘nduja separates and shallots and garlic are stained red and fully coated with ‘nduja, 3-5 minutes longer. Add wine, increase heat to high and bring to a boil.
Add mussels, stir, cover pan with a lid and cook, shaking pan constantly and peeking every 30 seconds to stir.
Cook just until all the mussels are open, 2-4 minutes. Remove from heat, and using tongs, quickly transfer to a warmed heatproof serving bowl. Discard any mussels that did not open.
Cover mussels with saucepan lid to keep warm.
Add chopped parsley, lemon juice and zest to saucepan and stir to combine.
Taste broth and adjust seasoning with salt, if needed.
To serve: Remove lid from the serving bowl, and pour contents of saucepan over mussels.
Serve immediately, passing toasted bread at the table along with a large empty bowl for collecting empty mussel shells.
Serves 2.
— adapted from seriouseats.com
©2025 PG Publishing Co. Visit at post-gazette.com. Distributed by Tribune Content Agency, LLC.
Conclusion
In conclusion, steamed mussels with ‘nduja is a delicious and unique dish that combines the flavors of the sea with the spicy kick of Calabrian chilies. With its easy-to-follow recipe and requiring minimal ingredients, it’s a perfect dish for anyone looking to try something new and exciting.
FAQs
Q: What is ‘nduja?
A: ‘Nduja is a soft and spicy sausage made with small but mighty sun-dried chilies from the Calabria region of Southern Italy.
Q: Where can I find ‘nduja?
A: You can find ‘nduja at most Italian markets.
Q: How do I store ‘nduja?
A: Once opened, ‘nduja should be refrigerated to prevent it from drying out and absorbing other flavors.
Q: Can I use other types of sausage instead of ‘nduja?
A: While other types of sausage can be used, ‘nduja is unique in its flavor and texture, and is highly recommended for this recipe.
Q: How do I cook mussels?
A: Mussels are best cooked the day they are bought, and should be discarded if they are cracked or do not close when tapped with another mussel. They should be scrubbed and debearded before cooking.
