Black Mussels in Spicy Tomato Broth - A Foys Kirribilli Delight with Nduja & White Wine

Experience the tantalising flavours of Foys Kirribilli with our signature recipe, starring tender black mussels in a vibrant spicy tomato broth, accentuated by the robust essence of Nduja and the delicate touch of white wine. Let's dive into the delightful world of flavours and benefits awaiting you:


Key Ingredients:

Black Mussels: Packed with protein, vitamins, and minerals, mussels promote heart health and boost immunity.

Spicy Tomato Broth: Loaded with antioxidants like lycopene from tomatoes, supporting overall well-being and reducing the risk of chronic diseases.

Nduja: A spicy Italian delicacy crafted from pork, chilli peppers, and spices, enriching the dish with protein and depth of flavour.

White Wine: Enhances taste, and, if you’re optimistic, some say it improves heart health and reduces certain disease risks when consumed in moderation (we’re not doctors, so take this with a grain of salt)


Serves: 4

Ingredients:

  • Dash of olive oil

  • 600g fresh clean mussels (take the little beard off by pulling it down and out)

  • 50g Nduja

  • 30g diced white onion

  • 1/2 long red chilli sliced 

  • Freshly cracked pepper to taste

  • Freshly ground salt to taste 

  • 140ml fresh passata (or favourite passata from the store)

  • 150ml white wine

  • Fresh-picked parsley 

  • Fresh focaccia or crust bread on the side 

 

Method:

  1. The key to this delicious meal is to have everything ready to go, this is a fast dish to put together.

  2. Put a medium pot on medium to high heat. Place a dash of olive oil in the pot, then add the onions, chilli, N'duja and cleaned mussels, give a good mix before putting a lid on the pot to start the steaming process. 

  3. Once 1 minute has elapsed you can then lift the lid and add the fresh passata and the white wine. Give it a good mix before placing the lid back on. Continue to cook for another 2 minutes 

  4. During the whole cooking process you should keep the heat on high the whole time. 

  5. Once the 2 minutes has passed you can lift the lid of the pot and give it a good mix. If most of the mussels have opened you can scoop out the opened ones leaving the closed mussels in the pot to cook further. 

  6. Once the mussels have been taken out you can then reduce the sauce with the fresh parsley for a further 30-60 seconds. Pour the sauce over your mussels and serve with your favourite bread on the side. 

Chef Carlos's Mussel Cooking Tip:

"Remember, a closed mussel shell doesn't necessarily mean it's bad—it might simply need a bit more time to open. Trust your nose; if it smells off before cooking, discard it. Chef Carlos recommends pre-opening or giving closed mussels a bit more time to cook than the ones that easily open during cooking."

Serving Instructions:

"To serve, spoon out the mussels into a large bowl, then pour over the spicy tomato broth. Garnish with fresh parsley and serve with warm crusty bread, focaccia, or fries."


Embark on a culinary journey with Foys Kirribilli and savour the exquisite blend of flavours and benefits in every bite. Bon appétit!

Recipes, VenuesTegan BurfordFoys Kirribilli