Nduja Mussels 

Serves 4 as a main 

• 1 tablespoon unsalted butter 
• 1 tablespoon tomato paste 
• 1 shallot, finely chopped
• 2 garlic cloves, finely chopped
• 8 oz nduja 
• 1 cup dry white wine
• 1 lb mussels, cooked and plucked from their shell 
• 2 teaspoons kosher salt 
• 1 tablespoon finely chopped chives
• Bread for dipping (or clam toast)

Over a hot flame melt your butter and whisk tomato paste until smooth.  Cook your shallot and garlic for about three minutes, stirring with a wooden spoon.  

Pour wine into the pan and cook it until the alcohol has cooked off and the volume of liquid has decreased to about half.  Using your wooden spoon, break the nduja apart in the pan and let it melt into the sauce and salt.  Once melted, remove from heat and start to place individual mussels back in one half of their shell and place in the pan once again, finish with chives and serve immediately with crunchy bread or our clam toast.