Green-lipped mussel & ‘nduja bucatini – Osteria Uno
📷 A.McVinnie
“A version of this pasta has been with us from the very beginning at Uno. It’s built around that combination we love — the briny sweetness of New Zealand green-lipped mussels with the deep, spicy savouriness of Calabrian ’nduja. We start by steaming the mussels in Pinot Grigio, then use that liquor as the backbone of the sauce. A slow-cooked sofrito brings sweetness, the ’nduja melts into the pan, and cold butter is worked through at the end to create that glossy, emulsified finish that clings to the bucatini. It’s rich without being heavy — salty, spicy, and lifted with lemon - finished with pangrattato for crunch instead of cheese. It’s the kind of dish that tastes like the sea but eats like proper comfort food.” - Jordan Macdonald
Serves 4
1.5kg green-lipped mussels, cleaned and debearded
150ml Pinot Grigio (or any dry white wine)
Pangrattato (Crispy Breadcrumbs)
6 tbsp extra virgin olive oil
2 cloves garlic, peeled and lightly smashed
1 cup coarse stale breadcrumbs (sourdough preferred)
1 lemon, zested
Salt
Sofrito
50ml extra virgin olive oil
1 large onion, peeled and very finely diced
½ red pepper (capsicum), finely diced
1 clove garlic, microplaned, or very finely minced
To finish
400g bucatini (fresh or dried)
3 tbsp Calabrian ’nduja (we get ours from Sabato)
100ml Pinot Grigio
100g cold butter, diced
Zest and juice of ½ lemon
Sea salt
2 tbsp chopped chives, to serve
To steam the Mussels, place a large lidded saucepan over a high heat. Add the mussels and the white wine, and cover with the lid. Cook for 5–7 minutes, or until the mussels begin to open. As they open, remove them to a tray, and discard any that remain closed after 10 minutes. Put aside. Strain the cooking liquid and reserve.
Once mussels are cool enough to handle, remove any remaining beards, and cut the larger mussels in half (optional, but it makes eating easier).
To make the pangrattato, in a medium frypan, heat the extra virgin olive oil over medium-low heat, add the garlic and cook gently until fragrant (do not brown), stirring from time to time, approx 2-3 minutes. Add breadcrumbs and cook, stirring constantly, for 5–7 minutes until golden and crisp. Remove from heat, stir through the lemon zest, and season lightly with salt. Spread onto a plate to cool completely, and put aside.
To make the sofrito - combine the extra virgin olive oil, onion, red pepper, and garlic in a medium saucepan. Cook gently over low heat for about 10 minutes, stirring from time to time, until soft and translucent but not browned. Remove from the heat and put aside.
In a large saucepan of boiling water, cook the pasta according to packet instructions until al dente.
Place a large saucepan (large enough to hold the pasta), over a medium-high heat, add the sofrito, and the ’nduja, and cook for about 3 minutes, allowing the ’nduja fat to render. Add mussels, 100mls reserved mussel stock, and the Pinot Grigio, bring to a simmer and taste — season lightly with salt if needed.
Add cooked pasta directly to the sauce. Add the cold diced butter and stir vigorously for about 2 minutes until glossy and emulsified. Remove from heat.
Finish with the lemon zest and juice, taste and adjust seasoning if necessary.
To serve, divide between four bowls, or serve on a large platter, and scatter over the pangrattato and chopped chives, with more passed around separately.
Small plates & fresh pasta…
Tues: Fri 4pm - late
Sat: 12pm - late
140 Hinemoa Street, Birkenhead, Auckland
hello@osteriauno.co.nz
