Italian Inspired Mussels with nduja and tomato

• 2 kg of Yumbah mussels
• 200 grams of nduja (available from South Melbourne Market delis)
• 5 cloves of garlic
• 5 large tomatoes
• 1 cup of thickened cream
• Italian parsley
• Chives
• 1 lemon

1. In a large pot add a touch of olive oil and heat on a medium to low heat.
2. Add the nduja and sauté for a few minutes.
3. Add finely sliced garlic and chopped tomatoes and cook for a further minute or so until the tomatoes start to soften.
4. Add cream and mussels. Bring to the boil and reduce to simmer for about five minutes until the mussels open. Leave any unopened mussels over heat until they open or pry open with a knife.
5. Season to taste and garnish with the parsley, chopped chives and lemon juice.

Click here to download recipe card.

Lauren is a professional event manager, caterer and food content creator, and owner of Pearl Oyster Cart

Yumbah Aquaculture farms delicious, premium quality blue mussels are grown in the pristine waters of the Mornington Peninsula in Victoria.

The sweet, tender and creamy texture of our mussels has made them a celebrated staple in many restaurants and homes throughout Australia and South-East Asia.

This truly versatile shellfish is perfect for chowders and soups, pasta sauces, stews and curries, risottos, and paellas.