This Bored of Lunch Mussels dish is one of those recipes that works as well for a light lunch as it does for an impressive dinner for friends, made using ’nduja, half-fat butter, fresh parsley, shallot, lemon juice, and white wine.

To make Bored of Lunch Mussels in your slow cooker or crockpot, start by combining your base ingredients like ’nduja, shallot, and spices. Let them meld together on high for 2–3 hours or on low for 4–5 hours, then add your mussels for the final hour until they open.

For me, there’s nothing more comforting than dunking bread into this creamy sauce. The combination of garlic, white load, and ’nduja is delightful. ’Nduja is available in most supermarkets but, if you can’t find it, chorizo is a great replacement.

Jump to Recipe Print Recipe

Can I use frozen mussels instead of fresh ones?

Yes, you can use frozen mussels for this recipe if fresh ones are not available. Ensure they are fully thawed and cleaned before adding them to the slow cooker. This prevents any grit from spoiling the broth.

Bored of Lunch Slow Cooker Mussels Ingredients

• 100g (3.5 oz) of ’nduja or chorizo, crumbled or finely chopped
• 1 tbsp (15 ml) of half-fat butter
• A generous handful of fresh parsley, chopped, plus extra for garnishing
• 1 shallot, finely chopped
• Juice of 1 lemon
• 70ml (2.4 oz) of white wine
• 1 vegetable stock cube or pot, mixed with 100ml (3.4 oz) of boiling water
• 4 garlic cloves, grated, or 1 tbsp (15 ml) of garlic purée
• ½ tsp (2.5 ml) of black pepper
• 1 kg (2.2 lbs) of fresh mussels, cleaned and debearded (can use defrosted if fresh unavailable)
• 100ml (3.4 oz) of double cream
• Salt, to taste
• Lemon wedges, for serving
• Slices of sourdough bread, for serving

How To Make Bored of Lunch Mussels In Slow Cooker

1. Prepare the slow cooker: Add the ’nduja or chorizo, half-fat butter, chopped parsley, and finely chopped shallot to the slow cooker.
2. Add liquids and seasonings: Pour in the lemon juice, white wine, prepared vegetable stock, garlic purée, and black pepper, mixing well to combine all the ingredients.
3. Cook the broth: Set your slow cooker to high and let the broth cook for 2–3 hours, or set it to low and allow it to cook for 4–5 hours, which helps the flavors to fully develop.
4. Add the mussels and cream: Stir in the mussels and double cream, then cover with the lid and continue cooking on high for 35–45 minutes or on low for about 1 hour, until all mussels have opened.
5. Prepare for serving: Discard any mussels that have not opened, and then spoon the mussels along with plenty of the creamy garlic broth into bowls.
6. Garnish and serve: Finish by garnishing with additional chopped parsley, and provide lemon wedges and slices of crusty sourdough bread to complement the dish.

How do I know when the mussels are fully cooked?

The mussels are fully cooked when their shells have opened. Cook them just until this point and no longer, as overcooking can cause them to become tough and chewy. Discard any mussels that do not open after cooking.

Recipe Tips

• Brown the chorizo: Before adding the chorizo to the slow cooker, brown it in a skillet. This will enhance the overall flavor of the dish by releasing the fats and spices from the chorizo.
• Add mussels later: Only add the mussels during the last hour of cooking on low to prevent them from overcooking and becoming tough, which preserves their delicate texture.
• Enhance with sherry: Include a splash of cream sherry with the white wine to deepen the broth’s flavor, making it richer and more complex, perfect for bread dipping.
• Adjust seasoning after lemon: Taste and adjust the seasoning of the broth after adding lemon juice, as its acidity can alter the flavor balance, requiring more salt or pepper.

Recipe Variations

• Use smoked sausage: Substitute the ’nduja or chorizo with smoked sausage or bacon to add a different smoky flavor that also complements the mussels well.
• Include vegetables: Add chopped bell peppers or zucchini in the last hour of cooking to introduce additional textures and flavors that absorb the savory broth.
• Opt for coconut milk: For a dairy-free alternative, replace double cream with coconut milk, which provides a creamy texture and a hint of coconut flavor.
• Add some heat: Spice up the dish by adding a teaspoon of red pepper flakes or a diced jalapeño, which enhances the broth with a spicy kick.

What To Serve With Mussels

Serve your Slow Cooker Mussels with vibrant and crisp sides like a Lentil Cottage Pie, steamed asparagus, Orange Glazed Carrots, or a zesty quinoa salad.

You can also pair them with Slow Cooker Chips or a fresh arugula and pear salad to balance the flavors.

How To Store Leftover Mussels

In The Fridge:

Store leftover mussels by removing them from their shells and placing them in a shallow airtight container. Cover the mussels with their broth to keep them moist, and refrigerate. Consume the stored mussels within 2 days for the best quality and safety.

In The Freezer:

It is not recommended to freeze cooked mussels as they can become tough and lose their delicate texture when thawed. Enjoy them fresh for the best dining experience.

How To Reheat Leftover Mussels

Reheat your leftover mussels by placing them in a saucepan over medium heat. Pour a bit of their broth over the mussels to keep them moist while they warm up. Heat just until the mussels are warmed through, which typically takes about 5 to 8 minutes.

Check out More Slow Cooker Recipes:

• Bored of Lunch Butter Chicken Curry
• Bored of Lunch Lamb Rendang
• Bored of Lunch Beef Pho