Loch Fyne mussels and nduja sausage in a green crock pot with focaccia and white wine

James Strawbridge's Mussels with ‘Nduja

This odd pair is a match made in heaven. The heat and richness of the 'nduja contrasts with the saltiness of the Loch Fyne mussels, all brought together with a dash of British double cream. 

Serves 2 



  1. Heat a large pot or lidded casserole dish (that will take all the mussels) over a medium heat.  
  2. Sauté the diced shallot in the butter for 3-4 mins until soft and translucent. Turn down the heat to low, add the 'nduja and cook for another 3-4 mins until it has gently released its oil. Be careful not to burn it!  
  3. Next, add the mussels, turn the heat back up and cook on a high heat for 2-3 mins with the lid on. Add the white wine, and after a further 3-4 mins when all of the mussels are open, pour in the double cream. Take off the heat.  
  4. Warm the cream through to make a silky sauce and finish with plenty of chopped parsley. Serve your spicy mussels with warm focaccia and chilled white wine. 

Buy all of your ingredients here

Ingredients to make mussels with spicy nduja