Mussels cooked in cider with nduja, fennel, cherry tomato and coriander
Very easy to clean, just run the mussels (from Henderson To Home) under some cold water and debeard. Then in a pot, sauté sliced onion, fennel and halved cherry tomatoes with a bit of olive oil.
Add a hunk of nduja, then the cleaned mussels and a splash of cider and pop on the lid. Cook for a minute or two until mussels begin to open, then add a spoon of butter, a squeeze of lemon and a handful of coriander.
They are crazy easy to cook, and you can substitute any vegetables or herbs you happen to have in your fridge!