1/2 bunch parsley or cilantro, chopped, plus some extra for serving
4-5 garlic cloves, finely chopped
1 cup white wine for cooking (the rest of the bottle for sipping)
2 tbsp butter
2 tbsp extra virgin olive oil bread for sopping up sauce
Salt to taste
Throughly clean and de-beard your mussels, discarding any that are already open. Heat olive oil in a large pot over medium-high heat. Add onion, garlic and a pinch of salt. Cook until onions and garlic are soft (being careful not to burn), about 6 minutes.
Add mussels, wine, butter, parsley and tablespoon size pieces of the ’nduja to the pot. Season with a few dashes of salt (keep in mind that the ‘nduja will add salt as well), stir, and cover. Shake pot occasionally (don’t open the pot– you don’t want to let any of that steam out!).
The mussels are done once most are opened, about 10-12 minutes. Discard any unopened mussels. Top with remaining parsley, and serve with crusty bread and whatever is left of the white wine (make sure it’s cold!)
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