Grilled mussels with ‘nduja and sourdough recipe
If you’re looking for something a little bit different this barbecue season, this grilled mussels with ‘nduja and sourdough recipe is a must-try. The ideal dish for a summery seafood feast, it sees plump mussels seared on the grill, before being bathed in a garlicky, ‘nduja-based sauce and mixed with crispy, crunchy pieces of toasted sourdough. The result is a simple yet sensational dish that cries out to be devoured family-style, preferably al fresco.
The recipe, which shows just how versatile grilling can be, features in former chef and barbecue expert James Whetlor’s new book, THE DIY BBQ Cookbook, which offers a comprehensive guide to cooking over hot coals and getting experimental while doing so.
“Cooking mussels directly on the grill can be fun but also a bit hectic,” James explains. “You’ll have about 20, and they will cook at different rates, so you’ll need to remove them as they open up. Don’t be put off, though; it’s fun!”
For US ingredients and measurements, use the drop-down menu and select ‘Cups’.
Ingredients
- 100 g ‘nduja, or spicy cooking chorizo
- 3 tbsp extra virgin olive oil
- 150 g sourdough, torn into small pieces
- 4 garlic cloves, finely chopped
- 100 ml water
- 800 g mussels, scrubbed and beards removed (discard any that are open or broken)
- 1 small bunch flat-leaf parsley, leaves finely chopped
- 1 lemon, cut in half
- 1 pinch sea salt
- 1 pinch freshly ground black pepper
Details
- Cuisine: International
- Recipe Type: Barbecue
- Difficulty: Easy
- Preparation Time: 0 mins
- Cooking Time: 20 mins
- Serves: 4
Step-by-step
- Preheat the barbecue to a medium heat.
- Heat half the ‘nduja and half the olive oil in a frying pan (skillet) set over the barbecue grill. Add the sourdough and fry for 2-3 minutes, until golden brown all over. Transfer to a plate and set aside.
- Wipe out the frying pan. Add the garlic with the remaining oil and gently cook, without letting the garlic brown, for 2-3 minutes, then stir in the remaining ‘nduja along with the water. Set aside by the barbecue.
- When the grill is hot, have a pair of tongs and the frying pan at the ready. Spread the mussels out over the grill and, as the mussels open, use the tongs to transfer them to the frying pan with the ’nduja and garlic, trying to keep any juices. Discard any mussels that don’t open.
- When the mussels are all cooked, return the pan to the grill to heat through and stir in the fried sourdough and parsley. Season with salt, pepper and lemon juice to taste, then serve.
Recipe adapted from The DIY BBQ Cookbook by James Whetlor (Quadrille, £20). Photography by Sam Folan.
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