JCT. KITCHEN & BAR’S ANGRY MUSSELS

1 tablespoon canola oil

2 serrano chile peppers, stems removed, sliced, seeds removed if desired

1 pound cleaned mussels

¼ cup white wine

¼ cup chicken stock

⅓ cup Anchovy Sofrito (see

recipe)

4 tablespoons Nduja Butter

(see recipe)

Fresh lemon juice, to taste Salt and freshly ground black

pepper, to taste Chopped parsley, to taste Crusty bread, for serving

In a large skillet over high heat, add oil and peppers and saute, stirring continually, until peppers are aromatic, about 1 minute. Add mussels and toss them with the mixture. Add wine and stock and cover the pot. Steam the mussels until they open, uncover, then add Anchovy Sofrito and Nduja Butter. Stir until the butter has emulsified with the pan sauce. Season sauce to taste with lemon juice, salt and pepper. Stir in chopped parsley. Serve with crusty bread.

Makes 4 appetizer servings.

Per serving: 366 calories (percent of calories from fat, 75), 16 grams protein, 7 grams carbohydrates, trace fiber, 30 grams total fat (10 grams saturated), 68 milligrams cholesterol, 474 milligrams sodium.