Method

• 1.
  Rinse the mussels under running water to clean them. Place a large saucepan over high heat. Once the pan is super hot, add the mussels and white wine and cover with a lid immediately. Cook for 3-5 minutes, shaking the pan occasionally, until the mussels have opened. Discard any that remain unopened. Drain through a fine sieve, reserving the cooking liquid for the dressing.
• 2.
  Remove the mussels from the shells. Set aside. Discard shells.
• 3.
  To make the vinaigrette, whisk the vinegar, oil and 1/3 cup (80ml) of the cooled cooking liquid in a bowl, season to taste and set aside. (Makes approx. 180ml). Add the herbs, mussels and half of the cucumber to the dressing.
• 4.
  Meanwhile, place a small frypan over medium-low heat and drizzle in a little extra olive oil. Add the ’nduja to the pan. Cook, stirring frequently, for 8-10 minutes, until browned. Drain on a piece of paper towel and cool.
• 5.
  Just before serving, drain mussels from dressing. Place a dollop of aioli onto each sourdough slice and top with the mussels and remaining cucumber. Spoon over with dressing and sprinkle with ’nduja. Season to taste. Serve immediately.