Each week Mark from Dingle Cookery School has a handy recipe to sort out your dinner, and this week he has one for seafood lovers that might just convert those who aren't.
This one can be made quickly and easily because mussels and clams are very simple to cook. Mark also gave a pronunciation guide for "nduja" so you can play the part of the expert!
Steamed Mussels and Clams with Garlic and Nduja (Serves 4)
Total cooking time: 15 minutes
I have used a mixture of half and half of mussels and clams for this recipe, this recipe will work with just mussels or just clams.
Ingredients:
- 800g in total of mussels and clams
- 1 shallot, diced
- 3 cloves of garlic, crushed
- small bunch of thyme leaves
- 50g-80g nduja (it usually is very spicy) or 100g chorizo, sliced
- 150ml of white wine
- salt
- bunch of flat parsley, chopped
- sliced baguette to serve with finished dish
Method:
To wash the mussels and clams: (5 minutes)
- Fill a sink or bowl with water and add the mussels and clams. Give them a quick clean to remove outer dirt (if they are very dirty use a scrubbing pad or brush and give them a good scrub and knock off any barnacles, however most mussels and clams now for sale are very clean when purchasing them).
- Lift up each one and make sure they are tightly closed, if not give it a little squeeze, if they close they are good, if not discard any that are broken or don’t close. There will be a tiny piece of fabric like material at one end (known as the beard), remove this. Give them a quick rinse and they are ready to be cooked.
To cook:
- Place a large pot on over medium heat, add a little oil then add the shallot, garlic and thyme. Let this cook for about 5 minutes, add the nduja (or chorizo) and wine. Cook this for another 5 minutes. Add the mussels and clams, give one stir and cover with a lid.
- Let this cook for about 4-5 minutes. Give the pot a good shake, lift the lid and give everything a good stir. Check to make sure that all are open, if not leave them for another minute or so.
- Once they are opened (if you find one or two that haven’t opened, discard them) add a pinch of salt and the chopped parsley.
- Serve with some crusty baguette.
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