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!