Recipe of the week: mussels, ‘nduja, cream and fennel

A tasty dish that doesn’t require too much prep time

Mussels, ’nduja, cream and fennel recipe
Recipe from The Dusty Knuckle: Seriously Good Bread, Knockout Sandwiches and Everything in Between
(Image credit: Matt Russell)

This doesn’t require too much prep time and tastes far superior to anything you might expect with a cooking time of less than half an hour, says Rebecca Oliver. You can use a spicy cooking chorizo (taken out of its skin) if you can’t find ‘nduja. I like to use clams in place of mussels when feeling more extravagant.

Ingredients: serves 3 as a starter, or 2 as a main

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