’Nduja Mussels with Samphire
By OcadoLife
Published on 30 January 2026
“Fiery yet creamy, these steamed ’Nduja Mussels with Samphire are addictively good and super quick,” says OcadoLife recipe editor Lauren Hoffman. “This is equally good as a cosy dinner for two or a tasty starter for four. I always serve it with crusty sourdough to mop up all the delicious sauce.” Time and servings
15 minsTotal time
2Servings
5 minsPrep time
10 minsCooking time
Ingredients
- 1 tbsp olive oil
- 100g frozen shallots
- 1 tbsp ’nduja
- 330ml beer
- 1kg Loch Fyne Fresh Scottish Mussels, thoroughly washed and debearded
- 100g samphire
- 80ml double cream
- 1 handful flat-leaf parsley, finely chopped
- 2 hunks sourdough bread, to serve (optional)
Method
Step 1
Heat the oil in a large, deep saucepan big enough to hold the mussels. Add the shallots and fry for 3-5 mins until softened.Step 2
Stir in the ’nduja, cook for 1 min, then pour in the beer. Add the mussels and samphire, cover and steam for 5-10 mins until all the mussels have opened (discard any that haven’t).Step 3
Stir in the cream and parsley. Divide between bowls and serve with the bread, if you like.