Lyme Bay Mussels in a Nduja and Cider Cream Sauce

Name: Lyme Bay Mussels in a Nduja and Cider Cream Sauce
Yield: 2 servings
Ingredients: 500 g mussels (ready to cook live); 100 g orzo; 2 shallots (finely sliced); 2 garlic (minced); 1 tbs nduja; 150 ml cider; 100 ml fish stock; 0.5 sugar (tsp); 3 tbs double cream (or crème frâiche); parsley, dill or mint (chopped)

Delicious, sustainable, healthy and so easy to cook.

Yield2 servings

Ingredients

Directions

1
Get the orzo on, following the instructions on the pack for cooking time. Drain, rinse in cold water and set aside.
2
Heat up a little oil in a pan and gently sauté the shallots for a few mins, adding in the garlic and nduja paste after a minute or so. Break up the nduja with the back of a wooden spoon and mix in well, before pouring in the cider. Allow to bubble away for a minute or so and then add in the stock and sugar. Simmer for a few mins and then turn off the heat. Stir in the crème frâiche or cream and season to taste.
3
Steam the mussels for four to five minutes over a high heat, until they’ve opened fully (discard any that are not open). Add the orzo into the creamy cider sauce, heat through, season, transfer to a serving bowl, tip in the mussels and finish with a scattering of the herb/s.

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