Nduja… Perhaps you think I made a typo?! But nothing could be further from the truth, this is the name of a spicy Italian spreadable sausage. You pronounce it like [Nd-oo-sha], it comes from the Calabria region of Italy. Fairly easy to get at your supermarket, and other delicatessen. It might look a bit like spreadable chorizo. The idea for this recipe comes from the latest book “Hommage” by Sergio Herman. Extremely dangerous, of course, to put your own spin on a recipe from a star chef, but I did it anyway. Ok, to be honest, I added pasta, because we can't make an evening meal from just a plate of mussels as it says in his book. This Italian Nduja mussel pasta is highly recommended! A recipe for pasta mussels.
Italian Nduja mussel pasta
If you are a bit of a fan of mussels, Sergio Herman's book is a great way to get started with it in a different way. There are many nice recipes in it, which we ordinary "mortals" can make. This way you can put a kind of Michelin star-worthy dish on the table. It is also a wonderful book with tips and basic recipes, so you can learn everything about the mussel and how to cook it.
Fan of pasta vongole? This is just a kind of Zeeland version of it. Delicious mussels from one of the most beautiful provinces of the Netherlands. This is how Dutch and Italian cuisine meet and we make a wonderful meal.
Here you will find the complete recipe with all the ingredients you need. I hope you have fun preparing the dish below.
Italian Nduja mussel pasta
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print Email recipe Pin Rate recipeIngredients:
- ½ kilo Zeeland mussels
- 1 el nduja - (spreadable Italian spicy sausage)
- 3 el olive oil
- 2 toes Garlic - XNUMX onion - shredded
- 2 shallots - XNUMX onion - shredded
- 1 tl fresh thyme leaves
- 1 tl freshly ground pepper
- 100 ml White wine
- 1 el butter
- 3 el grated Parmesan cheese
- 2 twigs basil leaves
- 250 gram spaghetti
For the tomato virgin:
- 1 roma tomato
- ½ shallot - XNUMX onion - shredded
- 2 el olive oil
- 2 tl red wine vinegar
- 1 citroen - 2 tbsp lemon juice
- sea salt
- peper
- 2 leaves fresh basil - finely sliced
Nice and easy: click on the logo of your favorite supermarket to add the ingredients.
And this is how you make it:
- First we make the tomato virgin (a kind of tomato salsa). Chop the shallot, remove the skin from the tomato and cut into cubes. (The easiest way to skin a tomato is to cut a cross in it with a knife and then immerse it in boiling water for half to a minute. The skin will then come off and you can pull it off.)
- Cook the spaghetti in a pan with water and salt.
- Heat the olive oil in the frying pan and spoon the Nduja, garlic, shallot, thyme, pepper and mussels into the pan. Deglaze with the white wine and put the lid on the pan. Cook for a minute until all the shells are open. Add the spaghetti to the pan and let the butter melt in the pan. Mix it all up.
- Grab two bowls and spoon in the spaghetti, finish with the Parmesan cheese and basil leaves.
- Delicious bites!
Love mussels? That's good, me too! Here are some very nice recipes for you:
- What do you think of these crispy mussels with couscous salad?
- Or these fried mussels with garlic sauce.
- These Zeeland mussels in curry sauce are also nice and spicy.
Delicious Happen is a multi-media company, so you can also find me on various social media. follow me on Facebook, Pinterest en Instagram under @delicioushappen. If you make this recipe I would love it if you tagged me #delicioushappen. A comment below in the comments is also nice of course!
This blog was written in collaboration with the Dutch Mussel Bureau.
recipe pasta mussels