Mussels with 'Nduja in Extra Virgin Olive Oil.
Net Weight: 130g. Drained Weight 85g.
We have marinated these mussels with 'nduja, Arbequina extra virgin olive oil and vinegar.
These beautiful mussels are grown on ropes in England's South West waters. We use two wonderful mussel farms; Offshore Shellfish and Fowey Shellfish Co for our tins. They harvest and we preserve when the mussels are at their plumpest and most delicious.
The 'nduja is made in North London by Cobble Lane Cured, a well loved and widely regarded butcher focussing on charcuterie. They only use British meats from traditional British breeds.
The combination of these two high quality ingredients made our job of recipe development very easy. We love to eat these mussels on their own with a small spoon to get the full impact of flavour.
A few ways to enjoy our mussels besides indulging straight from the tin:
One for the summer days, thinly slice ripe tomatoes and spread on a plate, season with salt and pepper. Drain the mussel tin, give the liquor a mix and pour evenly over the tomatoes. Roughly chop the mussels and mix with chopped parsley. Place over the tomatoes and drizzle with olive oil.
This tin is ideal to toss through some pasta. While you boil the pasta, make your sauce by gently warming the contents of the tin in a pan. Add a small ladle of the pasta water, an extra glug of olive oil and a pinch of dried oregano. Once the pasta is ready, it's time to toss and serve.
Butter up a crunchy baguette with as much as the heart can handle. Empty the contents of the tin across the baguette and get stuck in.