Mussel Salad with Cucumber and ’Nduja
We first started serving a version of this dish at Marion and it has evolved over the years. To this day it’s still one of our favourite ways to eat mussels. And, obviously, ’nduja makes everything better.
Ingredients 14
1 kg mussels, cleaned, debearded, rinsed
60 ml dry white wine
100 g 'nduja, skin removed, broken into small pieces
2 slices sourdough bread, thick, crusts removed, each slice cut in half
1 tbsp extra-virgin olive oil, for brushing bread
1 tbsp white wine vinegar
1 tbsp lemon juice
6 cucumbers (Qukes), small, thinly sliced
1 tbsp mint leaves, shredded
1 tbsp dill, shredded
4 tbsp Aioli
4 tbsp lovage oil, see below
Lovage Oil 80 Ml
50 g lovage leaves
80 ml grapeseed oil
Your new home
for cooking
Turn your recipe chaos into a plan for the week.
Browse 1000+ inspiring creator recipes
Unlimited recipe import from social media, blogs and more
Generate shopping lists and meal plans in seconds with AI
Method 11
Lovage Oil
Blanch the for 1 minute in a saucepan of salted boiling water and refresh in a bowl of iced water. Squeeze out excess water, then roughly chop and pound the lovage leaves in a mortar and pestle, slowly adding the . Alternatively you could blend with the oil using a stick blender in a small container.
Once the oil is a bright green colour, strain through a fine sieve or muslin cloth and store in the fridge until you are ready to use.
To Make The Mussel Salad
Preheat the oven to 180°C (360°F).
Heat a stockpot or large saucepan over a high heat. Add and , cover with a lid and cook for 2–3 minutes, or until the mussels open. Drain, reserving the mussel juice, and set aside to cool.
Remove the from the shells, discarding any unopened mussels, and check again for beards. Strain the mussel juice through a sieve and pour over the mussels. The mussels can keep for a few days stored like this in an airtight container in the fridge.
Remove the skin from the , break into small pieces and cook in a saucepan over medium heat until the oil releases and the ’nduja is lightly coloured and aromatic. Drain and set aside on paper towel to cool to room temperature.
Remove crusts from the and cut each slice of bread in half. Coat each slice in the and place on a baking tray lined with baking paper. Bake in the oven until crispy and golden brown.
To serve, strain the from the juice, reserving the juice, and place mussels in a bowl. Dress with four tablespoons of the reserved mussel juice, vinegar and .
Add the and and and toss to combine.
Place 1 slice of toasted on each of 4 serving plates or bowls. Spoon a tablespoon of the onto each piece of bread and top each with the , dressing and salad.
Drizzle each plate with 1 tablespoon of the and sprinkle with the cooked ’nduja to serve.
