Name: Colin Fassnidge’s white wine mussels recipe has a secret chilli ingredient
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 2 tablespoons olive oil; 1 onion, finely chopped; 4 cloves garlic, finely chopped; 1 fennel bulb, chopped; 1 teaspoon fennel seeds; 2 long red chilli, finely chopped; 150g ’Nduja (see tip); 200ml white wine; 4 tablespoons crème fraîche; 1 bunch tarragon, leaves picked, reserving stalks; 2 medium potatoes, diced; 100g cherry tomatoes, halved; 1–2 kg fresh mussels (depending on the size); Juice of 1 lemon; Sea-salt flakes and freshly ground black pepper, to season

Making mussels at home seems tricky, but Colin Fassnidge has a recipe for you that guarantees an easy job done. Pair your white wine mussels with a spicy kick from Nduja. Add in crème fraîche, lots of fresh herbs, and fennel for a dinner party feast.

Serve with crusty bread, and you’ve got a quick dinner for guests sorted.

What is ‘nduja?

’Nduja is a spicy, spreadable pork salami that can be found in delis or gourmet food stores.

Ingredients

2 tablespoons olive oil

1 onion, finely chopped

4 cloves garlic, finely chopped

1 fennel bulb, chopped

1 teaspoon fennel seeds

2 long red chilli, finely chopped

150g ’Nduja (see tip)

200ml white wine

4 tablespoons crème fraîche

1 bunch tarragon, leaves picked, reserving stalks

2 medium potatoes, diced

100g cherry tomatoes, halved

1–2 kg fresh mussels (depending on the size)

Juice of 1 lemon

Sea-salt flakes and freshly ground black pepper, to season

Method

Step 1

Heat oil in a large saucepan on medium heat. Add onion, garlic, fennel, fennel seeds and chilli. Cook, stirring, for 5 minutes or until onion is soft. Stir in ’Nduja. Cook for 1–2 minutes, breaking up with a spoon.

Step 2

Add wine and cook until it reduces by half. Add crème fraîche, tarragon stalks, potato and a splash of water if needed. Cover with a tight-fitting lid. Cook over low heat for 10 minutes or until potato is just tender.

Step 3

Add tomatoes and mussels. Cover and cook, shaking pan occasionally, until mussels open. Stir in juice and tarragon leaves. Season to taste. (Discard unopened mussels.)

nduja mussels in pan with spoon sticking out and orange liquid sauce — (Photography: Con Poulos, Styling: Lucy Busuttil)

Colin Fassnidge Chef

Colin brings his signature cheeky Irish flair to Better Homes and Gardens, joining the top-rating lifestyle program during its 30th anniversary year and becoming the latest ingredient in Australia’s favourite Friday night tradition.