Mussels in spicy tomato broth with creamy burrata cheese.
Nduja is spicy spreadable salami from Calabria. Burrata is mozzarella filled with cream and stracciatella.
The basil oil keeps refrigerated for 3 days. This is modern Italian-French fusion.
Ingredients
Scale
Measurement units
- 4 lb Fresh mussels, cleaned
- 2 cup Fresh basil leaves
- ¾ cup Olive oil
- 3 oz Nduja
- 4 clove Garlic cloves, sliced
- 2 piece Shallots, minced
- 1 cup San Marzano tomatoes, crushed
- 1 cup Dry white wine
- ½ tsp Salt
- 8 oz Burrata, room temperature
- 1 tsp Lemon zest
- 8 slices Sourdough bread, thick sliced
Ingredients
Scale
Measurement units
- 4 lb Fresh mussels, cleaned
- 2 cup Fresh basil leaves
- ¾ cup Olive oil
- 3 oz Nduja
- 4 clove Garlic cloves, sliced
- 2 piece Shallots, minced
- 1 cup San Marzano tomatoes, crushed
- 1 cup Dry white wine
- ½ tsp Salt
- 8 oz Burrata, room temperature
- 1 tsp Lemon zest
- 8 slices Sourdough bread, thick sliced
Instructions
Make the basil oil
Blanch basil in boiling salted water 15 seconds. Shock in ice water. Squeeze very dry. Blend with 0.5 cup olive oil and 0.25 teaspoon salt until smooth. Strain through fine mesh. Reserve.
Equipment
- blender
Ingredients
- basil (2 cup)
- olive oil (½ cup)
- salt (¼ tsp)
Build the broth and steam mussels
Heat remaining olive oil in large pot over medium heat (325-350°F surface). Add nduja and cook 2 minutes, breaking it up, until fat renders. Add garlic and shallots, cook 2 minutes. Add tomatoes and wine. Bring to boil. Add mussels, cover, and steam 5 minutes until opened. Discard unopened mussels. Season with remaining salt.
Equipment
- large pot with lid
Ingredients
- olive oil (¼ cup)
- nduja (3 oz)
- garlic, sliced (4 clove)
- shallots (2 piece)
- crushed tomatoes (1 cup)
- white wine (1 cup)
- mussels (4 lb)
- salt (¼ tsp)
Serve with bread
Grill sourdough slices until charred. Divide mussels and broth among warm shallow bowls. Tear burrata over each bowl. Drizzle generously with basil oil. Sprinkle with lemon zest. Serve with grilled bread.
Equipment
- grill
Ingredients
- sourdough (8 slices)
- burrata (8 oz)
- lemon zest (1 tsp)
Before you cook
Cook notes
- • Nduja is spicy spreadable salami from Calabria.
- • Burrata is mozzarella filled with cream and stracciatella.
- • The basil oil keeps refrigerated for 3 days.
- • This is modern Italian-French fusion.
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