• Heat 1 tbsp olive oil in a large pot over medium heat.
• Add the nduja paste and cook for 2-3 minutes until the fat renders out and the red oil smells fragrant.
• Add the diced garlic, diced shallot, and chopped parsley stems. Sauté until softened (about 2-3 minutes).
• Stir in 1 tbsp tomato paste and cook for 1 minute until caramalised
• Increase the heat and add the cleaned mussels and pour in ¾ of a Lashes beer (the rest is for the chef!).
• Season with salt, pepper, and 1 tsp of sugar.
• Cover and cook for 3-4 minutes, shaking the pot occasionally, until the mussels open.
• Swirl in 1 tbsp butter to finish the sauce.
• Garnish with chopped parsley and optional sliced chilli.
• Serve hot with toasted baguette or crusty sourdough.

Serve with, toasted baguette or crusty sourdough