Mussels in Nduja Sauce

Photo © Rob Jones

Yes (punches air).

Don’t you love it when a plan comes together.

One thing on the list of things to do in Menai Bridge the other day was to press my nose up against the window of Dylan’s Restaurant. It has a fine reputation, especially for lovers of sea-food.

It’s only an unobtainable pleasure because I don’t like eating alone, so wouldn’t go in without a chum. So hat’s for the future sometime.

Anyhow - looking at the menu I was shocked to discover that they don’t serve local mussels anymore - explaining that the growing conditions, possibly because of global warming, are not conducive to maturing mussels.

Checked online and it’s true.

I don’t want to go into great detail about Mussels and their personal lives but … the hot weather in Spring causes havoc with spawning. They are not nature’s natural sun bathers.

So what’s the first thing I do… march into the nearest supermarket and buy some prepacked mussels. Returned to check out the recipe books. Bingo - Mussels in Nduja Sauce.

Nothing short of fabulous. The kind of sauce you could drink in pints.

Made thus:

Dice a Fennel, and fry in Olice Oil to caramelise in a big pan.

Toss in some chopped garlic and spring onions.

Half a teaspoon of Fennel seeds.

A generous glass of white wine.

Stir well, and then add a big dollop of Nduja sausage, and allow it to dissolve into the liquor.

Add the mussels and put the lid on the pan, occasionally stirring to cover the mussels in the juice.

Serve with crusty or garlic bread.

R