“It’s hugely popular to pair mussels with andouille or chorizo,” says Aaron Cuschieri, the executive chef at the Dearborn, a new upscale tavern in the Loop. “But nduja is this really cool spreadable spicy sausage that just melts into the sauce. So I said, ‘Let’s make mussels in a broth that tastes like sausage.’ ” And we say, “Bravo!”
Aaron Cuschieri’s Pan-Roasted Mussels with Nduja
Serves:1 to 2
Active Time:10–15 minutes
| 1 tsp. | Olive oil |
| 1 lb. | Mussels, cleaned and debearded |
| 1 tsp. | Minced garlic |
| ½ cup | White wine |
| 2 Tbsp. | Butter |
| 2 Tbsp. | Nduja (available at Olivia’s Market and Mariano’s) |
| 1 Tbsp. | Minced parsley |
| Toasted baguette (optional) |
1. Heat a sauté pan over medium heat, add the oil and the mussels to pan. Stir for 1 minute and add garlic. Stir another minute.
2. Add the wine and cover pan. Cook until the mussels have opened (5 to 6 minutes); discard any that didn’t.
3. Add the butter and the nduja, breaking it up with a wooden spoon. Stir until the nduja disperses into the liquid. Cook, uncovered, until a coarse sauce forms (about 2 minutes). Sprinkle with parsley, and serve with a baguette for sopping.