Mussels and clams with n'duja and fennel broth

Dan Doherty, Duck & Waffle

The recipe


This is a dish from the famous Duck and Waffle.

A flavour fiesta, with delicate fennel and spicy sausage, this is a truly delicious and warming winter dish to share with friends.

  • SERVES 4
  • PREP TIME: 20 MINUTES
  • COOKING TIME: 40 MINUTES
Dan Doherty

INGREDIENTS

  • 300g mussels
  • 300g clams
  • 150g spicy sausage or n’duja, skin removed
  • olive oil
  • 2 garlic cloves, crushed
  • 3 shallots, finely chopped
  • 1 glass of white wine
  • 4 sprigs of fresh parsley, chopped

FOR THE FENNEL BROTH:

  • 8 heads of baby fennel, or 2 heads of regular fennel, thinly sliced (2mm)
  • olive oil
  • 500ml chicken stock
  • 1 tablespoon confit shallots
  • 1 sprig of fresh thyme
  • 1 bay leaf
  • 10 fennel seeds, crushed
  • a pinch of saffron

FOR THE CONFIT SHALLOTS:

  • 300ml olive oil
  • pinch of salt
  • 5 banana shallots, finely diced

 

TO MAKE FENNEL BROTH

Heat a drizzle of olive oil in a frying pan, add the fennel and cook until brown. Transfer to a saucepan, cover with the chicken stock, then add the other broth ingredients and simmer for 30 minutes.

TO MAKE CONFIT SHALLOTS

Put the oil, salt and shallots into a saucepan and heat gently until the shallots

are soft with no colour. This will keep, covered with the oil, for up to a week.

 

METHOD

Ask your fishmonger to clean your mussels and clams, removing the beards and any barnacles.

Roll the spicy sausage into 1cm balls.  Remove the herb tops from the fennel, finely chop and reserve for later.

When ready to serve, put a large saucepan over a medium heat. Add a splash of olive oil, the mussels and clams, spicy sausage, garlic and shallots and turn the heat up to high.

As the spicy sausage starts to colour, add the wine and allow to reduce. Add the broth, including the fennel, and cook for a few minutes until all the mussels and clams are open. Discard any that remain closed.

Finish with chopped parsley and the chopped fennel tops.

 

SUSY ATKINS WINE CHOICE:

Pick up on the notes of fennel with a crisp, dry, slightly herby Italian white wine like Gavi or Verdicchio.

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