Mussels with ‘Nduja. A true flavor bomb! Juicy mussels are steamed in a deliciously spicy broth, enhanced with cream and white wine. The spicy ‘nduja sausage perfectly complements the briny mussels and takes this dish to the next level in just 25 minutes. Serve with crusty bread to soak up every last bit of the sauce.
For more irresistible mussel dinners, try my Mussels with shrimp in a garlic tomato sauce or Mussels in garlic miso broth.

‘Nduja mussels! Oh yes!
If you’ve never tried making mussels at home, think again. They’re incredibly simple to prepare and will make you feel like you’re dining at a bistro. The secret is to cook mussels in a simple creamy sauce that’s deeply flavored, creating a meal you’ll crave over and over again.
Let me guide you through the recipe with this step-by-step VIDEO or follow along on Youtube.
Sharing a big pot of mussels is one of my favorite activities. It’s perfect for any night of the week and ideal for impressing guests at a dinner party. These mussels are creamy, irresistible and perfectly spicy! A luscious, elevated dish you’ll want to enjoy when mussels are in season!

Why you’ll love this spicy mussel recipe
- Minimal Prep, Maximum Flavor: Once your mussels are clean, the cooking time is just 10 minutes! You’ll soon be enjoying a big pot of mussels with a delightful twist.
- Deliciousness Defined: This easy recipe perfectly marries juicy mussels with spicy ‘nduja pork sausage, creating the ultimate dinner experience.
- Customizable Spice Levels: Whether you’re craving a subtle kick or a fiery flavor explosion, this recipe has you covered. Start with 1 tablespoon of ‘nduja for gentle heat, add more for a spicier sauce, and go all in with 5 tablespoons if you’re after a sweat-inducing experience. Adjust to your taste and enjoy!
- This recipe can easily be doubled. Serve as a main course for 2, or as a starter or tapas for 4. It’s delicious with garlic bread, pasta or French fries.

Buying mussels
Mussels are one of the most affordable seafood options available. You can find them at almost any seafood counter these days. For the best results, buy mussels as fresh as possible, ideally on the same day you plan to prepare them. Look for tightly closed shells and a fresh, briny sea scent. Freshly purchased mussels that are properly prepared pose very little food safety risk.
Cleaning tips
Before cooking, ensure the mussels are tightly closed. Discard any with cracked shells. If you find an open mussel, pinch the shell between your fingers to trigger it to close. If the mussel doesn’t close, it’s not alive and should be discarded. Additionally, discard any mussels that don’t open after cooking.
Buying and substituting ‘nduja
‘Nduja is an Italian spicy, spreadable salumi made with pork meat mixed with hot red peppers. Known for its intense heat and rich flavor, ‘nduja is a cherished ingredient in Italian cuisine. It’s commonly used as a spread on bread or added to various dishes to enhance flavor. Its versatility makes it perfect for sauces and pastas.
Commercial ‘nduja, available vacuum-sealed or in jars, can be stored in the refrigerator for several weeks to a few months. You can usually find it in well-stocked grocery stores, Italian delis or from online retailers.
If ‘nduja is unavailable, you can use several alternatives to achieve a similar spicy flavor. Consider using spicy chorizo, spicy Italian sausage, pepperoni, red pepper flakes, Calabrian chili paste or sambal oelek.

Mussels with ‘nduja recipe ingredients
- Mussels: Offer the luxury of seafood at a fraction of the price of clams or scallops. As bivalves, they have a hinged shell that opens like oysters or clams. When cooked, they are briny, sweet and juicy.
- ‘Nduja: A spicy spreadable salumi, infuses the dish with a fiery kick. Adjust the quantity to match your spice tolerance, starting with 1 tablespoon for a milder flavor and increasing for more heat while maintaining the distinctive ‘nduja taste.
- Olive Oil and Unsalted Butter: Used for sautéing and creating a buttery sauce.
- Garlic: Adds a flavorful boost.
- Onions: Enhance flavor and texture. You could also use shallots.
- Salt and Black Pepper: Minimal seasoning needed.
- Fresh Herbs: Parsley adds a fresh touch to the dish.
- White Wine: Great for deglazing the skillet. Use a dry variety like Pinot Gris or Chardonnay. For an alcohol-free option, substitute with fish or vegetable broth and add extra lemon juice.
- Heavy Cream: Forms the base of the sauce and tempers the spicy ‘nduja. For a dairy-free option, use soy cream or unsweetened coconut cream.
- Lemon Juice: Adds freshness and balances the flavors.

Helpful recipe tips
- Seared Shrimp: For a more luxurious seafood version, add seared shrimp. They complement the mussels beautifully and elevate the dish.
- Extra Flavor: Add a celery stalk or thinly sliced (almost shaved) fennel to enhance the flavor and add a subtle crunch.
- Serving Suggestions: Serve the dish with crusty bread, garlic bread, pasta or French fries to soak up the delicious sauce.
Make ahead
You can prepare the sauce one day in advance. Follow the recipe steps up to step 5, but don’t clean the mussels yet. Store the sauce in an airtight container in the refrigerator. When ready to serve, reheat the sauce, clean the mussels, and continue with the recipe instructions.
How to store mussels
Leftover mussels should be stored in the refrigerator and consumed within 1 day. They can be a delicious addition to pasta dishes or turned into a seafood soup with rice. To store, place the mussels in an airtight container to maintain freshness.
Mussels with ‘Nduja
Ingredients
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 4 garlic cloves - grated
- 2 onions - sliced
- ½ tsp salt
- ½ tsp black pepper
- 2 ounces 'nduja sausage - more or less to taste
- 2 tbsp chopped parsley
- ¼ cup dry white wine
- ¾ cup heavy cream
- 1 tbsp lemon juice
- 4 ½ pounds mussels - cleaned
Instructions
- Get your prep done before you clean the mussels. Chop the parsley (use also stalks), cut the onions into thin half-moons, and grate (or press out) the garlic cloves.
- Prepare 2 large bowls with cold water. Add the mussels to one bowl, remove the beards attached to the side of the shells by tugging firmly toward the hinge of the mussel shell. You can also use a knife. Throw the cleaned mussels in the other bowl to remove remaining grit. Also, check and discard each mussel that's broken, open or won’t close when pinched between your fingers. Rub off any leftovers of seaweed, sand or barnacle spots that could be on the shells. Drain and transfer to a clean bowl.
- Heat oil and butter over medium high in a large skillet or pot with high rims. Add onions and garlic, cook for 1 minute. Pour in white wine and simmer for 2 minutes.
- Add 'nduja, salt and pepper. Stir until combined and the sausage is dissolved. Add cream, lemon juice and parsley. Bring to a simmer.
- When the sauce is bubbling, add the mussels. Cover and steam for 8 minutes.
- Uncover, give it a good stir and cook for 1 minute. Serve!
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