"For me, that includes anything that gets a savory heat with 'nduja (pronounced en-DOO-ya), a soft and spicy sausage made with small but mighty sun-dried chilies from the Calabria region of Southern Italy. The fatty ground pork that makes the spreadable salume such a tasty topping for pizza and pasta melts when it is heated up in a pan, blooming the Calabrian chile in the sausage's own fat."
"In this recipe adapted from Serious Eats, the sausage gives a spicy kick to mussels steamed in dry white wine (I used sauvignon blanc, which also is good for pairing with the finished dish) along with sauteed shallot and garlic. A good squeeze of lemon along with its zest adds to its bright finish. To serve, you definitely need a crusty, quality bread - such as sourdough or a baguette, hopefully toasted - to soak up the broth."
"Mussels are best prepared and eaten the day you buy them. When cooking them, be sure to discard any that are cracked or don't close when tapped with another mussel. To remove grit, scrub shells well under cold running water. To remove beards (that look like wisps of hair trapped between the shells) grab and pull toward the hinge-end of the mussel."
'nduja is a soft, spreadable Calabrian sausage made with sun-dried chilies that melts in its own pork fat to release spicy, umami-rich flavor and vivid red color. The recipe pairs 'nduja with mussels steamed in dry white wine, sautéed shallot and garlic, and finished with lemon juice and zest for brightness. Serve with toasted crusty bread to soak up the flavorful broth. Clean mussels thoroughly, discarding cracked or unresponsive ones, scrub under cold water, and remove beards by pulling toward the hinge. Unopened 'nduja stores for months; refrigerate after opening.
Read at Boston Herald
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