Serve these mussels with crusty white bread or hot potato chips.
Rinse the mussels in cold water and remove any obvious beards or barnacles. Check that all of the shells are tightly closed and if not discard.
Heat the olive oil in a wide low sided saucepan and add the garlic. Allow the garlic to become golden and add the fennel seed and stir for a few seconds. Now add the nduja and crush it with a fork or wooden spoon to break it up. Add in the mussels and stir to coat in the mixture. Add in the white wine and cream and again, stir to coat the shells. Cover the pan with a tight fitting lid and cook over a medium heat to cook the mussels. Shake the pan a few times during the cooking. As soon as all of the shells have popped open, scatter with the chopped coriander and decant into deep serving bowls allowing plenty of the juice with each serving.